Making life taste better

Colours

Food colours

Many natural food colours degrade over time or when they are heated. This is one of the main reasons why colour ingredients are needed.

The colour of our food is an intrinsic part of its appeal. Colours contribute to the taste sensation, whether they are the bright colours we associate with many fruit and vegetables, or the lurid reds and yellows common in Indian dishes. Grey colours give the impression that a food will

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Soft drinks giants change manufacturing process to avoid ‘unfounded health warning’

Coca-Cola and Pepsi are changing how they make an ingredient in their drinks to avoid being legally obliged to put a cancer warning label on the bottle which they say is ‘scientifically unfounded’. The new recipe for caramel colouring in the drinks has less 4-methylimidazole (4-MEI) – a chemical that

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Use of food additives ‘safer and more transparent’ thanks to new legislation.

Safer and more transparent use. The use of additives in food will soon become even safer and more transparent thanks to legislation adopted by the European Commission. “This represents a landmark in our efforts to strengthen food safety in the EU,” says Health and Consumer Policy Commissioner John Dalli (pictured).

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Chemist in the kitchen

A page from our first website! If you want to know more about how food additives tie in with the chemistry that goes on in the kitchen, a downloadable booklet entitled ‘In the mix’ is accessible from the home page, or from the image on this page. Chemicals have always

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THE FUTURE REVEALED

22 June 2017

A conference by the Food Additives and Ingredients Association (FAIA) and Harper Adams University