news
& events

news
& events

October 15, 2018

In view of the fact that the European Food Safety Authority has not been able to confirm the safety of octile gallate (E 311) and dodecyl gallate (E 312) due to the lack of toxicological data, the European Commission has prohibiting the use of these substances in nineteen foodstuffs and in a category of food additives. Food containing the relevant additives placed on the market before 25 October 2018 may continue to be marketed until 25 April 2019.


IN DEPTH
The European Commission, with the EU Regulation of 4 October 2018 n. 1481, ordered the prohibition of the use of octile gallate (E 311) and dodecile gallate (E 312) in nineteen food products and in a category of food additives.

The Regulation in question, which enters into force on 25 October 2018, states that food containing the relevant additives placed on the market before that date may continue to be marketed until 25 April 2019.

Provisions envisaged by EU Regulation no. 2018/1481


In view of the fact that:

  • the legislation regulating food additives requires that all additives authorized in the Union before 20 January 2009 must undergo a new risk assessment by the European Food Safety Authority;
  • the food additives gallate of octyl (E 311) and dodecile gallate (E 312) have been authorized according to the relative technical specifications, as antioxidants in a variety of foods, as well as in food flavorings;
  • in view of the new risk assessments carried out in May and October 2015, the European Food Safety Authority, in finding a lack of toxicological data on the additives in question, was not able to confirm the relative safety;
  • the Commission, in May 2017, announced a call for tenders for the collection of scientific and technological data to support the Authority's needs, which gave a negative result in view of the fact that no commercial operator provided the requested data;
  • in the absence of the data in question, the Authority can not complete the new safety assessment for octile gallate (E 311) and dodecile gallate (E 312) and consequently it is not possible to establish whether these substances:

-) do not pose safety problems for the health of consumers;
-) can reasonably be considered as a technical necessity which can not be replaced by other economically and technologically feasible means;
-) does not mislead consumers about their use;

the Commission, in the Community legislation governing:

  • the production, marketing and use of food additives, ordered the cancellation of the reference of the octile gallate (E 311) and the dodecile gallate (E 312) in the list:

-) EU of food additives other than dyes and sweeteners authorized in foodstuffs;
-) definitions of additive groups - other additives that could be regulated in combination;
-) of authorized food additives and related conditions of use in the relevant food categories;

  • the technical specifications of food additives, ordered the cancellation of the reference of the octile gallate (E 311) and the dodecile gallate (E 312).

Food categories in which from October 25, 2018 the use of octile gallate (E 311) and dodecile gallate (E 312) is prohibited

From 12 August 2018 it is forbidden to use octile gallate (E 311) and dodecile gallate (E 312):

  • in dehydrated milk;
  • in oils and fats substantially free of water (except anhydrous milk fat);
  • in other emulsions of oils and fats, including spreads and liquid emulsions;
  • in butter and cream spreads based on nuts;
  • in cheese obtained from whey;
  • in processed products based on potatoes;
  • in chewing gums;
  • in breakfast cereals;
  • in precooked or processed cereals;
  • in fine bakery products;
  • in meat products not subjected to heat treatment;
  • in meat products subjected to heat treatment;
  • in condiments;
  • in soups, soups and broths;
  • in sauces;
  • in snacks based on potatoes, cereals, flour or starch;
  • in processed nuts;
  • in food supplements in solid form, including capsules, tablets and the like, except for chewing tablets;
  • in food supplements in liquid form;
  • in food supplements in the form of syrup or chewing pills.

From October 25, 2018 the use of octile gallate (E 311) and dodecile gallate (E 312), as food additives in food flavorings and related supports, is prohibited.


October 11, 2018

The European Commission, pending the conclusion of the authorization procedure for the use of the concentrated aroma of grilled (vegetable) flavor, has allowed the marketing, up to the minimum storage term or the expiration date, of the foods containing the aroma in question, provided they are legally placed on the market or labeled before 22 April 2020.

IN DEPTH
The European Commission, with the EU Regulation of 20 September 2018 n. 1259 (Official Gazette of 21/09/2018 No. L 238), has provided that foods containing the concentrated aroma of grilled (vegetable) flavor, belonging to the category other flavorings, legally placed on the market or labeled before 22 April 2020 , may be marketed until the minimum storage term or on the expiry date.

The above pending verification of the outcome of the procedure of the authorization procedure.


October 03, 2018

The Ministry of Health with Decree of 10 August 2018, has provided for the new list of substances and herbal preparations that can be used in food supplements.

The Decree in question, which enters into force on 11 October 2018, shall apply from 9 January 2019, excluding food supplements lawfully manufactured or marketed in another Member State of the European Union or in Turkey or manufactured in one Member State of the European Free Trade Association (EFTA), Contracting Party to the Agreement on the European Economic Area (EEA). In these circumstances, documentation must be provided to the Ministry of Health certifying that the product has been legally marketed as a food supplement. Member State of origin where the contained plant substances and preparations are not considered new foods (see news A34439 of 22/12/12) 2015 and A37814 of 11/01/2018).

Provisions envisaged by the Decree of 10 August 2018

The new provision:

  • includes the new list of substances and herbal preparations that can be used in food supplements;
  • provides for some of these substances:

-) the indications that must be shown on the label;
-) the relevant additional warnings;

  • provides specific indications on the fulfilments that the food operator must perform for its use (preparation of appropriate documentation and procedures to be followed for use)
  • or in support of their safety and in order to raise the level of consumer protection.

Notification procedure

The Decree in question, in reconfirming the provisions of the previous legislation, subjects to the notification procedure provided for by the national legislation, the marketing of food supplements containing the substances in question.

The notification in question has the purpose of allowing the Ministry to be able to carry out the evaluation of the products in relation to the constituent complex, to the daily injections and to the indications on the label.

Transitional provisions

The new Decree allows the marketing of food supplements that do not comply with the new provisions and are placed on the market or labeled before January 9, 2019, until stocks are exhausted.


September 27, 2018

Thanks to all those who took part in Formulando il Futuro Insieme, our event dedicated to the presentation of the new Chimab headquarters, the new Brenntag food center.
It was an event rich in collaboration, comparison and exchange of ideas. The first step of a broader program.

We are ready to undertake our new journey with you.


September 25, 2018

From 10 October 2018 the European Commission has ordered the prohibition of the use of riboflavin (80%) in feed intended for all animals, providing for different timeframes for the withdrawal of the market of products containing this substance.

IN DEPTH
The European Commission, with EU Regulation of 19 September 2018 n. 1254, ordered the withdrawal from the market of riboflavin (80%) as a feed additive for all animals and belonging to the functional group vitamins, pro-vitamins and chemically well-defined substances with similar effect.

The regulation in question enters into force on 10 October 2018.

 

Transitional provisions

The Regulation in question provides that:

  • existing stocks:

-) of the additive riboflavin (80%) belonging to the functional group vitamins, pro-vitamins and chemically well-defined substances having a similar effect, must be withdrawn from the market by 10 November 2018;
-) of the premixtures produced with the additive in question must be withdrawn from the market by 10 January 2019;

  • feed materials and compound feed produced with the riboflavin additive (80%) or premixtures produced before 10 January 2019:

-) intended for food-producing animals, must be withdrawn from the market by 10 April 2019;
-) not intended for food-producing animals, must be withdrawn from the market by 10 July 2019.


September 12, 2018

The European Commission has authorized, as a new food product, the use of 1-methylnicotinamide chloride in food supplements for the adult population, excluding women during pregnancy and lactation, according to the concentration therein.

IN DEPTH
The European Commission, with the EU Regulation of 10 August 2018 n. 1123, authorized the placing on the market as a novel food product of 1-methylnicotinamide chloride in food supplements for the adult population, excluding women during pregnancy and lactation.

The Regulation in question will apply from 2 September 2018.

Provisions envisaged by EU Regulation no. 2018/1123

The new EU Regulation provides that 1-methylnicotinamide chloride, can be used in food supplements for the adult population, excluding women during pregnancy and lactation, in a concentration not exceeding 58 mg / day.

Indication to be reported on the label of food supplements

The denomination to be reported on the label of food supplements containing the new food is "1-methylnicotinamide chloride" and must also include the following statement: "This dietary supplement is indicated for adults, excluding women during pregnancy and lactation" .


August 31, 2018

Chimab R&D presents texturizing food ingredient solutions for vegetarian and vegan dairy analogues without allergens or preservatives.
Emulating the properties of dairy-based products, the Dairy Analogue range builds an ideal alternative: perfect for clean-labeled, vegan and tailor made texturizing solutions.
Since Dairy Analogues are neutral texturizing systems, individual flavours can be added to create tailor-made products.
Furthermore, the production process is easy and fast: just dissolve the complete mix and the ingredients in water and cook, stirring often, without exceeding 80 degrees. Mold and refrigerate for 10 hours at 4°C.
The Dairy Analogue solution also improves traditional dairy products: it optimizes processes and production time in dairy, as in spreadable and mozzarella like products.

BENEFITS

  • New Vegetarian and Vegan formulas
  • Clean Label: Preservative & Allergen Free
  • No added Aroma, for allowing customized flavoring
  • Organoleptic properties similar to original dairy based products
  • Simple and easy to use
  • Also tailor made

DAIRY ANALOGUE PRODUCT RANGE

  • VEGGIESTAB RICOTTA - Typical granulated texture of Italian ricotta cottage cheese
  • VEGGIESTAB SOFT SPREADABLE - Ideal for spreadable dairy analogues
  • VEGGIESTAB PROCESS CHEESE - Spreadable structure, heat resistant. It melts while cooking but it doesn’t stick
  • VEGGIESTAB CUBE SOFT - Solution for finished products with soft and elastic texture. While cooking it melts in a creamy texture like the mozzarella cheese. Ideal for vegan pizza
  • VEGGIESTAB YO - For products with texture similar to yogurt
  • VEGGIESTAB CHINO - Perfect for products with creamy and spreadable structure. It has a partially elastic texture similar to Italian Stracchino cheese
  • VEGGIESTAB ZOLÀ - solution for blue mold analogue. Combine Veggiestab Zolà with other Veggiestab solutions like Veggiestab Chino to reach the texture of a typical Italian gorgonzola

August 23, 2018

Listeria monocytogenes is a frequent problem in meat products, mince, sausages, smoked fish, cheese, etc.
Listeria is:

  • an environmental Gram+ bacterium 
  • a pathogen highly resistant to many physical and chemical parameters,
  • a bacterium developing both at low and at high temperatures, high and low pH, resistant to freezing and drying.

Preventive measures to combat it are: improved hygiene in production departments and prevention with specific bacteria not altering the product sensory properties.
Bacterial cultures are essential to counteract Listeria in a scenario of:

  • shortly processed food, prepared meals and frozen dishes
  • chemical additives - often altering product’s taste
  • consumers attention to chemical additives

Bioprotective cultures are good bacteria contrasting the indigenous flora, thus inhibiting it.
Lactic acid bacteria are applied to the product to control the indigenous flora and

  • improve product quality, by slowing the growth of bacteria generating the deterioration
  • improve product safety, reducing pathogenic bacteria

Bioprotective cultures for non-fermented products are used to inhibit “bad” bacteria and Listeria, contributing to flavour and color formation.
Raw materials are often a mean for Listeria: you can have it in high concentrations; in fermented, minces and whole piece products production, specific tools should be used.
Despite pH lowering, production of lactic acid and weight loss, bacteria often survive, and thus wasting the finished product. Listeria monocytogenes is mostly frequent in products with weak acidification and relatively high Aw.

In order to reduce Listeria in meat products, Chimab has developed three specific solutions for different applications:

  • CARNIFLORA F-B19: complete starter culture for salami.
  • CARNIFLORA B-LX 23: starter culture for fresh minced products
  • CARNIFLORA B-SC 143 starter culture for raw products in whole pieces

 

CARNIFLORA F-B 19
Designed to reduce Listeria and to ensure salami safety, Carniflora F-B19 is a specific and complete starter culture of Lactobacillus curvatus, Pediococcus acidilactici, Staphylococcus xylosus, Staphylococcus carnosus, requiring no other starter culture.
Their mutual action produce bacteriocins with strong anti-Listeria action during the fermentation process, thus significantly reducing its concentration.
Due to its versatility, CARNIFLORA F-B 19 can be widely used in fermented products and different applications, consequently meeting all safety needs.
Moreover, thanks to its specific bacterial combination, CARNIFLORA F-B19 guarantees both acidification and bioprotection, avoiding additional use of other starter cultures – and allowing cost reduction.

In other applications, Listeria is reduced through products designed for specific formulation:

  • CARNIFLORA B-LX 23: developed for minced products: as hamburgers, sausages, etc
  • CARNIFLORA B-SC 143: developed for raw and whole muscle products: as pork, bacon, bresaola, speck, etc


CARNIFLORA B-LX 23: starter cultures of selected bacteria:
• Lactobacillus sakei – omofermentative, growing also at + 2°C , inhibits microorganisms at low temperatures, destroying the indigenous flora.
• Staphylococcus xylosus - reduces nitrite and nitrate, has lipolytic and proteolytic activity, improves taste and flavor in finished products.

CARNIFLORA B-SC 143: starter cultures consisting of:
• Lactobacillus sakei – omofermentative, works at low temperatures killing the indigenous flora.
• Staphylococcus carnosus - reduces nitrite and nitrate with lipolytic and proteolytic activity, improving finished products taste and flavor.


August 03, 2018

In order to provide precise guidance to companies and national authorities on the application of the provisions concerning the provision of food information to consumers, the Commission has published a specific Communication.

IN DEPTH
The European Commission, with the Communication n. 2018 / C 196/01, has clarified the correct application of the provisions of the Community legislation governing the provision of food information to consumers (2).

Indications provided by the Communication n. 2018 / C 196/01: please see attachment.

 


August 02, 2018

Chimab R&D presents DELISTAB SNACK, functional and flavouring solution that gives texture and structure in snack and bars.
DELISTAB SNACK is a neutral structuring system, fiber based, for salty and sweet products with cereal, seeds, grains etc.  

Ideal for products with healthy claims, high fiber content, low fat and sugar, or enriched with vitamins or minerals
 
BENEFITS

  • vegan
  • gluten free
  • allergen free
  • high fiber content
  • 100% natural, for natural or healthy claim products
  • short label
  • texture improvement and cost-benefit formula
  • shelf life extension
  • multi-purpose products
  • tailor made flavours and fillings

DELISTAB SNACK is a complete solution, perfect for improving texture and flavour of raw materials, without overlapping with products’ typical flavours.