Campbell Sets Mid 2017 Target to Ditch BPA Linings in North America
29 Mar 2016 --- Campbell Soup has set a target of mid- 2017 to switch to selling cans that do not use the chemical bisphenol A (BPA) linings in the US and Canada. Campbell first disclosed that it was intending to shift away in 2012 from BPA linings, which is used to strengthen plastic and protects food from contacting metal, saying it was responding to customer concern. BPA has come under increased scrutiny as some research shows it poses health risks. In France, a decision was taken to ban BPA from food packaging in 2015. As an alternative to BPA, Campbell is using cans with acrylic or polyester linings in all its soups and pastas. It says it will have made a complete switch away from BPA in the US by the middle of 2017. Campbell said it was on tracks to have 75 percent of its soup portfolios switched across by December this year. Mike Mulshine, senior program manager, packaging at Campbell, said: “Our priority throughout this transition has been, and will continue to be, food safety.” “We have tested and conducted trials with hundreds of alternatives to BPA lining and believe the acrylic and polyester options will ensure our food remains safe, affordable and tastes great.” It said it was also testing alternatives to BPA coatings used on other packaging, including metal screw top lids on glass jars. In an effort to keep consumers abreast of its strategy, Campbell set up its website www.whatsiinmyfood.com, which updates them on its latest packaging innovations. BPA has been widely used in metal food packaging for more than 40 years. One problem encountered by Campbell has been finding linings which ensure the safety of its 600 different recipes, such as its tomato-based products, which are naturally acidic and can react with some linings. To contact our editorial team please email us at editorial@cnsmedia.com 
Related ArticlesFood Ingredients News More scrutiny needed for less-deadly foodborne bacteria, say researchers
15 Feb 2019 --- Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria – Bacillus cereus – which causes foodborne illness, according to researchers. As part of a recent study, researchers at Penn State University implemented whole-genome sequencing of a pathogen-outbreak investigation, following an outbreak of foodborne illnesses in New York in 2016. Food Ingredients News BI Nutraceuticals strengthens Canada presence with Brenntag partnership
15 Feb 2019 --- US-based ingredients supplier BI Nutraceuticals (BI) is partnering with food and nutrition experts Brenntag Canada Inc. to strengthen its reach in Canada. The partnership will allow Brenntag to widen its portfolio to include ingredients that are healthier, natural and on-trend, according to both companies. Food Ingredients News Malic acid demand boosts Bartek Ingredients capital investment program
15 Feb 2019 --- Bartek Ingredients Inc., specialized in malic acid, food-grade fumaric acid and maleic anhydride for food and beverage applications, has completed a 4,000 ton/year capacity increase of its malic acid production facilities. The company is planning more investments as part of a series of process and production improvements planned for this year. The capacity expansion also closely follows TorQuest Partners’ acquisition of Bartek Ingredients Inc in November 2018. Food Ingredients News Weekly Roundup: Campden BRI launches “Brexit Hub,” Barry Callebaut places its first promissory note loan
15 Feb 2019 --- In the run-up to Brexit, Campden BRI has launched an information service to help the food industry deal with issues relating to the UK’s exit from the EU. In business news, Barry Callebaut placed its first “Schuldscheindarlehen,” a promissory note loan. SGS achieved accreditation by the American National Standards Institute (ANSI) to certify foreign food suppliers under the US Food and Drug Administration (FDA)’s Accredited Third-Party Certification Program of the Food Safety Modernization Act (FSMA). GoodMills Innovation launched two grain-based functional ingredients made from Tartary Buckwheat, which they will present at BIOFACH, Germany, this week. Food Ingredients News Kerry eyes foodservice growth: Social media sharing is challenging operators, says new VP
15 Feb 2019 --- Kerry is eyeing further growth opportunity in the foodservice space, with plant-based trends and social media sharing creating new potential for operators within this dynamic environment. “With our deep knowledge in food & beverages and innovation, foodservice is leading in essence and ahead of the curve in adopting trends. It is therefore a very important market for us to focus on,” Karl Buiks, VP of Foodservice, Marketing & Strategic Planning, Kerry Europe & Russia, tells FoodIngredientsFirst. |
