Natural Colours Webinar
Defined by nature enhanced by Overseal

Join our webinar on the 8th December at 1.00pm GMT
Please register at:  http://w.on24.com/r.htm?e=179637&s=1&k=D9F39182ADF3FF5603D8E213BF9585FD

Due to the increasing mistrust in artificial additives following recent studies discussing their side effects,  Food & Beverages are going back to basics with simple ingredients; emphasizing the source and communicating to the consumer a more a natural, clean label feel for their products.

Overseal are able to provide a number of natures colour solutions for a variety of applications from beverages to confectionery  through to dairy and many more.

Join our webinar, hosted by our technical colour experts and learn all about Overseal’s colour technology and how our enhanced stable colour formulations will work within your product.  We will take a look at some of the common issues manufacturers experience, the reason why they occur and how you can overcome them.

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Make the most of your time at FI Europe and benefit from exclusive industry insights from over 60 speakers covering the latest topics. One of them topics being the …

Advancements & Opportunities in Natural Colours

Date: Tuesday 17th November 2009

Mr Martyn Lock, Colours Product Manager for Overseal will be presenting on how to successfully apply the complete range of naturally derived colours.

The presentation will cover:

• Evaluation of the range and reliability of natural colours available across the spectrum
• Maximize your chances of a direct colour substitution when reformulating

Since the publication of the Southampton study in the Lancet in September 2007, the issue of synthetic colours and the possible link to hyperactivity in children has remained in the media spotlight. At a recent meeting of the European Parliament, ministers voted that products containing the six synthetic colours in question should carry a warning label by 2010. A warning label stating “may cause hyperactivity” on their products is not an attractive prospect for manufacturers. It is therefore predicted that many manufactures will remove synthetic colours, and switch to natural alternatives.

Therefore, the challenge to the natural colour industry is to produce colours that give manufacturers processing and shelf life stability, as well as an extensive range of shades that depict the flavours that the consumer desires.

There are a variety of naturally occurring pigments that are commonly used to produce natural colour formulations. These all vary widely in their physical and chemical properties. Some are naturally oil soluble and some water dispersible. Stability also varies from pigment to pigment. Recent developments in natural colour technology now mean that a wider and more stable range of colours are available, to suit the needs of the manufacturer.

For further information on the conferences available at FiE & Ni please visit www.ingredientsnetwork.com/conference

To register for a conference please go to www.ingredientsnetwork.com/conference or call +44 (0) 844 557 6507

We look forward to seeing you in November!!

admin Exhibitions & Events Advancements & Opportunities in Natural Colours, FIE, FiE & Ni Conferences, FIE09, Food Ingredients Europe, natural colours, Replacing Synthetic Colours, successfully apply the complete range of naturally derived colours

Colour is very important in terms of the consumer’s perception of quality and flavour, when deciding whether to try a product. More recently another issue is playing a part in this decision making process – is it natural?

Since the publication of the Southampton study in the Lancet in September 2007, the issue of synthetic colours and the possible link to hyperactivity in children has remained in the media spotlight. At a recent meeting of the European Parliament, ministers voted that products containing the six synthetic colours in question should carry a warning label by 2010. A warning label stating “may cause hyperactivity” on their products is not an attractive prospect for manufacturers. It is therefore predicted that many manufactures will remove synthetic colours, and switch to natural alternatives.

Therefore, the challenge to the natural colour industry is to produce colours that give manufacturers processing and shelf life stability, as well as an extensive range of shades that depict the flavours that the consumer desires.

There are a variety of naturally occurring pigments that are commonly used to produce natural colour formulations. These all vary widely in their physical and chemical properties. Some are naturally oil soluble and some water dispersible. Stability also varies from pigment to pigment. Recent developments in natural colour technology now mean that a wider and more stable range of colours are available, to suit the needs of the manufacturer.

Overseal are able to provide a number of natures colour solutions for a variety of applications from confectionery to beverages and dairy to ready meals, plus many more. Overseal understand that manufacturers require colour formulations that are stable to heat and light, as well as exhibiting consistent colour shade in final application with a good shelf life.

Read more…

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Overseal Natural Ingredients Ltd are proud to announce that the business has recently achieved the BSI Environmental Management System ISO 14001:2004.

Overseal has a dedicated environmental team who are continually working on reducing our energy and water usage.

Overseal Natural Ingredients Limited is committed to ensuring that in all its activities there is a proper regard for its impact on the environment in accordance with the Environment Act 1995.

Attention to environmental impacts is central to the process of continual improvement, which the company applies to all of its business activities and management systems.

As a business Overseal is committed to the prevention of pollution and the minimization of harmful and objectionable emissions to the air, land, water courses or as waste.

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17 – 18th June 2009, Bakel (The Netherlands)
Including Pactical Session at CFS

The Seminar “Coated Foods: Trends, Developments and Efficiency Control” is designed to give new ideas for product, process and application innovation as well as for major improvements in the efficiency of production processes and clever ways to control cost.

This seminar will bring together the know-how and industry experiences on coated foods and processing product, ingredients and application pints of view. The seminar is an excellent platform for networking in and with the coated foods industry.

Read more…

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