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a new fragrance confectionery that claims to leave the consumer smelling like roses is one of the most innovative products to hit the shelves recently, according to a datamonitor analyst. product launch analytics (pla) continually conducts a global search to find what it deems to be the most inventive food products. the manufacturer of alpi deo perfume candy claims that when the sweets are consumed, the skin emits rose oil components contained in the confectionery product in the form of an ingredient called geraniol.

a new fragrance confectionery that claims to leave the consumer smelling like roses is one of the most innovative products to hit the shelves recently, according to a datamonitor analyst. product launch analytics (pla) continually conducts a global search to find what it deems to be the most inventive food products. the manufacturer of alpi deo perfume candy claims that when the sweets are consumed, the skin emits rose oil components contained in the confectionery product in the form of an ingredient called geraniol.

replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research. the study, published in lwt - food science and technology, found that cakes made from liquid shortening containing a zero trans-fats, and generally a healthier fat profile, showed more uniform grain, finer texture, higher volume, and better shelf-life then cakes made from plastic shortening.

lanxess has developed a new natural citrus flavour for us soft drinks that it claims targets shelf life as well as taste buds. the active ingredient, called natural choice, combines citrus oil, lecithin and beeswax to add a lemony twang to drinks and help prevent the growth of certain microbes. presented for the first time at the bevtech exhibition in florida last week, lanxess said the ingredient, with its citrus base, is especially suited to lemony beverages, such as isotonic drinks and lemonades.

rosemary extracts can now be used as antioxidants in organic food in the eu provided they are from organically-grown rosemary and ethanol is used for the extraction, following an amendment to the annex of the 2008 organic regulation. annex viii of regulation 889/2008 lists additives and processing aids that can be used in organic products. rosemary extracts as antioxidants for food preservation were not included in the annex as this use was only approved in the eu in 2010.

the european parliament’s environment committee is pushing for a warning label on products containing aspartame stating that they may not be suitable for pregnant women – despite opinions from efsa and the french food safety anses that scientific evidence does not warrant a reconsideration of the sweetener’s safety. an amendment to the food labelling proposal, currently in second reading, that would require the words \"contains aspartame (a source of phenylalanine; might be unsuitable for pregnant women)\" was put forward by french mep corinne lepage.

another milestone has been achieved in the utz certified sustainable cocoa programme, with the first-ever shipment of cocoa beans from ghana that meets that standard’s economic, environmental and social criteria. leading industrial supplier barry callebaut said it has bought the majority of the shipment, saying it applauds “the dedicated efforts of the farmers affiliated with the cocoa abrabopa association (caa), the first cocoa producer group to become utz certified in ghana.

t. marzetti, the speciality food unit of us consumer goods group lancaster colony, has launched a line of refrigerated salad dressings. the company said yesterday that the simply dressed range, which consists of ten varieties, would be a \"perfect complement to any salad\". \"at t. marzetti company, we know how important it is to offer natural, pure foods with inherent goodness and wholesomeness,\" said carla laylin, group marketing manager for marzetti produce, dressings and toppings.

europe’s food safety watchdog has revised its acceptable daily intakes (adis) for a group of caramel colours used in food production.the european food safety authority’s panel on food additives and nutrient sources said that it has set a group adi covering all caramel colours of 300 mg per kg of body weight per day, with the acception of caramel e150c, which will have a more restrictive adi of 100 mg/kg bw/day.

in the interests of spurring sector innovation, eu biscuit, chocolate and cake manufacturer representative body caobisco said it is aiming to get authorisations ‘in the future’ for the use of natural sweetener stevia in \'fine bakery\' products, but has yet to make an application in that regard. pénélope alexandre, regulatory and scientific affairs director at the association of the chocolate, biscuit and confectionery industries of europe (caobisco) said that the body is aiming to have approval in the long term for stevia usage in all product categories under its remit “since we are supporting innovation.