Phosphate in food a “health risk”

German researchers state that added chemical (poly)phosphates could pose a serious health threat for the public, which should at least be informed about the damages these chemical preservatives could cause.

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ProTerra standard for non-GM soy

The ProTerra Foundation puts the accent on the upward trend in demand of non-GMO sources for food, and aims – with its ProTerra Standard – at increasing the adoption of non-GM soy and other food sources within the agricultural and food sectors.

Siveele, as a provider of raw materials for these industries, is proud to state that all of its products are non-GMO, in line with the philosophy of the company.

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A new technology prevents the ripening of avocados during transportation

The new Dynamic Controlled Atmosphere used in shipping containers full of avocados from New Zealand showed encouraging results in delaying the maturation and the ripening process. Another way to prevent fruit and vegetable spoilage is through a protective (edible) film coating made out of Chitosan, a natural bio-pesticide which is also an effective antioxidant capable of retaining vitamin C in fruit and vegetables, and it has bacteriostatic and bactericidal properties.

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Tomato by-products as antioxidants

Tomato extracts, even from industrial by-products, have proven to be a sustainable source not only of Lycopene (E160d), but also of a significant amount of bioactive compounds that make them suitable as antioxidants for functional food formulations or as preservative ingredients in food. Siveele’s lycopene is rich in phytochemicals with antioxidant properties!

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New EU rules for “Organic Wine” agreed

New EU rules for “organic wine” have been agreed in the Standing Committee on Organic Farming (SCOF). Amongst the new oenological practices to be respected, sorbic acid and desulfurication will not be allowed and the level of sulphites in organic wine must be at least 30-50 mg per litre lower than their conventional equivalent. One way to lower the need of sulphites in wine is with the use of Lysozyme (E1105), a natural enzyme extracted from hen egg-white and commercialized by Siveele, which can improve wine stability, prevent off-odors and the proliferation of lactic bacteria.

Read the full Press Release of the European Commission.

Bromelain enzyme from pineapple

Bromelain, extracted traditionally from the stems of pineapples, is an enzyme mainly used in the food sector as a tenderizer. Bromelain will be among the new line of products shortly available at Siveele. Stay tuned!

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Lycopene as colorant for surimi!

While artificial colors for the food industry keep raising an eyebrow concerning their actual safety in food applications, the all-natural Lycopene deriving from tomato-extracts has been found to be a very safe natural colorant for usage in surimi products and other foodstuffs requiring red color. Lycopene, coded E160d in Europe, is one of the products provided by Siveele.

For further information, please click on the link below to read the full article:

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Natural colors trend!

The food and cosmetic industries are focusing more and more on natural alternatives to artificial colors in their products. Siveele provides an all-natural Lycopene red color (E160d), and more natural colorants are going to be available soon!

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Sugar beet extract could stablise natural blue pigments in food 

Nisin (E234) in liquid eggs

Following the Amendments of Directive 95/2/EC, now Nisin (E234) will be allowed also in pasteurized liquid eggs in EU.

In the European Commission’s words, nisin (E234) ” is not a safety concern and is justified from a technological point of view to extend the shelf life of the product and also to prevent the growth of food poisoning spore-forming species, like Bacillus cereus, which may survive from pasteurisation treatment.”

Link to the Directive