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Ingredient solutions for processed meat products

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EU Regulation n. 2019/1272 - Modification of the indication on the food label of supplements containing Echinacea purpurea extract from cell cultures and correction of the technical specifications of yeast Beta-glucans

The European Commission, with EU Regulation of 29 July 2019 n. 1272, has changed the national legislation that establishes the list of the Union of new foods, the relative provisions:

  • to the indication to be reported on the label of food supplements containing the new food Echinacea purpurea extract from cell cultures;
  • to the technical specifications relating to the presence of heavy metals in the food product Beta-glucans of yeast.

The Regulation enters into force on 19 August 2019.

Provisions established by EU Regulation no. 2019/1272

The Regulation in question replaces:

  • the indication to be reported on the label of food supplements containing the new food Echinacea purpurea extract from cell cultures, from “dry Echinacea purpurea extract from HTN®Vb cell cultures” to “dry Echinacea purpurea extract from EchiPure cell cultures -PC ™ ";
  • replacement of the unit of measurement from "mg / g" to "mg / kg" of the maximum concentration of heavy metals lead, arsenic, mercury and cadmium expected for the new food beta-glucans of yeast. We recall that new food beta-glucans of yeast can be used:
  • in food supplements, except those intended for infants and young children, in concentrations not exceeding:
    *) 1,275 g / day for children over 12 and the general population;
    *) 0.675 g / day for children under 12;
  • in the daily dietary substitutes for weight control, in a concentration not exceeding 1,275 g / day;
  • in foods for special medical purposes, excluding those intended for infants and young children, in concentrations not exceeding 1,275 g / day;
  • in fruit and / or vegetable-based drinks, including concentrated and dehydrated juices, in concentrations not exceeding 1.3 g / kg;
  • in fruit-flavored drinks, in a concentration not exceeding 0.8 g / kg;
  • in cocoa powder for the preparation of beverages, in a concentration not exceeding 38.3 g / kg (in powder);
  • in other beverages, in concentrations not exceeding 0.8 g / kg (ready to drink) and 7 g / kg (powder);
  • in cereal bars, in a concentration not exceeding 6 g / kg;
  • in breakfast cereals, in a concentration not exceeding 15.3 g / kg;
  • in whole-grain hot breakfast cereals with a high fiber content, in a concentration not exceeding 1.5 g / kg;
  • in biscuits like biscuits, in a concentration not exceeding 6.7 g / kg;
  • in cracker type biscuits, in a concentration not exceeding 6.7 g / kg;
  • in milk-based beverages in concentration, not exceeding 3.8 g / kg;
  • in products based on fermented milk, in a concentration not exceeding 3.8 g / kg;
  • in substitutes for dairy products, in concentrations not exceeding 3.8 g / kg;
  • in milk powder / milk powder, in a concentration not exceeding 25.5 g / kg;
  • for soups, soups and soup preparations, in concentrations not exceeding 0.9 g / kg for ready-to-eat, 1.8 g / kg for condensates and 6.3 g / kg for those in powder;
  • for chocolate and sweets, in a concentration not exceeding 4 g / kg;
  • for protein bars and powders, in a concentration not exceeding 19.1 g / kg;
  • for jams, jams and other fruit-based spreads, in concentrations not exceeding 11.3 g / kg

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SODIUM REDUCTION IN MEAT PRODUCTS - Tailor made food ingredient solutions

“Eating healthier” is one of the main trends that will drive food industry also in 2019. Worldwide, food companies are working to develop new products that will answer to new consumers’ request. Moreover, new food ingredients and blends can help improving old and traditional products, giving them a new clean image.

In meat sector, one of the main topic is sodium reduction: the excess intake of sodium is considered a human health threat because it is linked to hypertension, increased risk of stroke and cardiovascular diseases. Organizations such as the Food Safety Authority (FSA) and National Salt Reduction Initiative (NSRI) have defined sodium targets to decrease the intake of sodium salts. In 2019, manufacturers are expected to respond to these themes and seek to reduce overall levels of salt (and sugar, fat and total calories) in a clean and transparent way.

CHIMAB R&D Lab studied and developed food ingredient solutions that help manufacturers answer to these new trends. Moreover, they tested many specialty clean label ingredients that can reduce sodium, compensate water activity and keep microbiological stability. 

CARNILIFE LS1 is a functional solution for the reduction of sodium chloride in meat products to ensure safety, flavour and unaltered organoleptic properties in the finished product.

Perfect in high quality finished product, such as

  • Meat products
  • Emulsified products
  • Cooked ham and pork shoulders
  • Fresh sausages
  • Processed chicken and turkey products
  • Gastronomy and ready meals

CARNLIFE LS1 is an innovative mixture that enhances the flavours and prolongs the shelf life of products, reducing the sodium content by up the 40%. Ideal in all meat products, CARNILIFE LS1 is perfect for cooked ham, Mortadella, sausages and hamburgers. (Fig. 1)

CHIMAB product range includes many ingredients and functional solutions designed for salt reduction in many applications. CHIMAB has a highly specialized technical and commercial approach: our technologists can help you by studying product and process needs of customers, always offering the most suitable products and by guaranteeing assistance and a highly specialized approach.

 

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