The U.S. Food and Drug Administration (FDA) regulates food and color additives and food contact materials, but non-governmental organizations (NGOs) are pressuring state legislatures to ban some of these substances previously approved by the FDA for specific conditions of use without the level of science needed to support such action.
Today, consumers are very much aware of food additives, which in their eyes are equal to chemical or synthetic components, even though many additives holding e-numbers are actually natural ingredients. To meet the consumer’s demand for leaner label products, Palsgaard has developed a new series of emulsifier and stabilizer blends for ice cream which reduce the e-numbers from the common 3 - 5 to only 2 or even 1 e-number without compromizing the quality of the ice cream.
Creme Software and Creme Food, with their state-of-the-art cloud computing system, conduct consumer nutritional modeling and probabilistic risk assessments on hazards associated with foods.
