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August
2008
Natural
Colours with Benefits . . .
Forty-two organisations across Europe united to call for the Commission
to suspend the use of the six artificial food colourings linked to
hyperactivity in the Southampton study.
The colours in question are Tartrazine (E102), Quinoline Yellow (E104),
Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124) and Allura
Red (E129).
Food manufacturers are responding accordingly, seeking alternatives
that fall into line with consumer wants and the current market trends
- natural colours have become the answer.
 But
it doesn’t stop there. Below is a list of natural colours
and some of their associated health benefits:
 ß-Carotene – Provitamin
A
Anthocyanins – Antioxidant
Chlorophyll – Wound
detoxification
Curcumin – Intestinal
cancer; cholesterol
Lutein – Age-related
macular degeneration
Lycopene – Antioxidant;
prostate cancer
The hue achieved in finished products containing natural colours is
dependent upon a number of factors namely pH, °Brix, light exposure,
sulphite and other interactions.
 For
comprehensive information on colours, see: www.hawkinswatts.com/prod_cols.htm
For
help finding the right colour for your application,
and attaining samples, please contact Alan
Bulmer at alan@hawkinswatts.com
Reminder of Our New Phone Numbers . . .
We can hardly believe that it has already been a year since we moved
into our new premises. Just a reminder of our new phone and fax numbers:
Tel: +64
9 622 2720
Fax: +64
9 622 2725
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Symrise
Acquired Chr. Hansen . . .
In April 2008, Symrise acquired the Dairy Flavours,
Savory Flavours, Sweet Flavours and Seasonings sectors of the Danish
manufacturer Chr. Hansen.
 The
foundation of their flavour creation, is a full range of
natural basic flavours, made by fermentation and enzyme modification
of dairy ingredients. The mastering of these technologies
enable them to produce highly complex flavours, which have
the authentic taste and smell of the original dairy products.
Their dairy flavours cover the entire range of dairy type profiles:
buttery notes; creamy notes; cheese (English Cheddar, French Blue Cheese,
Parmesan, Gouda, etc); yoghurt notes; milky notes’ fermented dairy
notes; dairy starter cultures; as well as ‘mouth feel’ and creamy functional
ingredients.
For
more information please contact Natasha
Sabatier, email natasha@hawkinswatts.com.
Oleoresin Seminars
. . .
On the 20th August 2008, we ran an Oleoresins 101 Seminar,
for beginners, at Hawkins Watts New Zealand. The feedback we got from
customers was very positive, with learning and fun had by all.
 This
was the first in a two part series, with Advanced Oleoresins
due to be run at the end of October 2008. Alistair Hitchen,
from Lionel Hitchen (UK) will be in NZ to present this Seminar.
If there is sufficient demand, we could split these into
a series of seminars that are industry specific, where Alistair’s
vast knowledge could be more focused.
Alistair is a great presenter and what he doesn’t know about Oils and
Oleoresins, has yet to be discovered . . .
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To find out more about any of the products or services mentioned
in this newsletter, please contact us on (09) 622 2720,
or to subscribe, email:
 sales@hawkinswatts.com.
Hawkins Watts New Zealand.
Small enough to care; large enough to deliver.
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