Natural Products Expo/Engredea Ingredient Standards & Guidelines

INTRODUCTION: In order to assure the quality of the Natural Products Expo brand and to preserve the integrity and meaning of the term "NATURAL," New Hope Natural Media is introducing a phased-in process that will disallow products that contain artificial ingredients at Natural Products Expos. This effort represents our attempt to be responsive to the many comments, suggestions and concerns from industry manufacturers, distributors, brokers and retailers. These Ingredient Standards & Guidelines will be updated and refined over time, and exhibitors will be notified about the Ingredient Standards prior to contracting exhibit space.

COMMENTS: Please submit all questions or comments in writing to New Hope Natural Media, Standards Department, 1401 Pearl Street, Suite 200, Boulder, CO 80302, USA; or standards@newhope.com.

IMPLEMENTATION: Phase one, Artificial sweeteners in Foods, will be enforced beginning at Natural Products Expo East 2008.

IMPLEMENTATION: Phase two, Artificial colors in Foods, will be enforced beginning at Natural Products Expo East 2012.

SECTION II.H of the New Hope Natural Media Natural Products Expo/Engredea Exhibitor Standards:

II.H: Product Ingredients / Not Allowed / Artificial Sweeteners / Foods / Standard:
The following sweeteners are synthetic, do not occur in nature, and will not be allowed as ingredients in food products (products with a "Nutrition Facts" panel) for exhibit on the Natural Products Expo tradeshow floor (NOTE: This standard does not apply to dietary supplements, which are products labeled with a "Supplement Facts" panel):

INGREDIENT

E NUMBER*

FUNCTION

WHY IS IT ARTIFICIAL?

Ace-K

E950

High-intensity artificial sweetener

Short for acesulfame potassium

Acesulfame potassium

E950

High-intensity artificial sweetener

The potassium salt of a derivative of acetoacetic acid

Aspartame

E951

High-intensity artificial sweetener

A dipeptide made by esterification of aspartic acid and phenylalanine

Equal®

E951

High-intensity artificial sweetener

See aspartame

GMO Sugar

 

Sweetener

Sugar made from genetically modified sugar beets

Neotame

 

High-intensity artificial sweetener

Chemical derivative of the peptides, aspartic acid and phenylalanine

Nutrasweet®

E951

High-intensity artificial sweetener

See aspartame

Saccharin

E954

High-intensity artificial sweetener

Saccharin is produced from purified, manufactured methyl anthranilate

Splenda®

E955

High-intensity artificial sweetener

See sucralose

Sucralose

E955

High-intensity artificial sweetener

Made from sugar by the chemical addition of chlorine atoms

Sunett®

E950

High-intensity artificial sweetener

See acesulfame potassium

Sweet 'N Low®

E954

High-intensity artificial sweetener

See saccharin

*E numbers are used in the European Union (EU) to designate additives that have been reviewed for safety and allowed in foods. They appear on the label of products sold in the EU.

Exhibitors may have literature (sales sheets, fliers, brochures, catalogs, etc.) about food products that contain these artificial sweeteners, but those products, packaging and samples are not allowed for exhibit on the show floor.

II.I: Product Ingredients / Artificial Sweeteners / Foods / Guidelines

Most polyol sweeteners (with the exception of erythritol) occur in nature, but in commercial practice they are obtained from hydrogenation of simple sugars to create the finished form. Therefore, these sweeteners, which are often used in low-carbohydrate, low-calorie or restricted-calorie products, should not be labeled as "natural." There are few low-calorie, natural alternatives to these sweeteners. They may be described as chemically identical to the product that occurs in nature, but it is misleading to label them as "natural," since hydrogenation is not a natural process.

INGREDIENT

E NUMBER

FUNCTION

WHY IS IT ARTIFICIAL?

Isomalt

E954

Polyol sweetener

Made from hydrogenation

Hydrolyzed starch hydrolysates

 

Polyol sweetener

Made from hydrogenation

Lactitol

E966

Polyol sweetener

Made from hydrogenation

Mannitol

E421

Polyol sweetener

Made from hydrogenation

Maltitol

E965

Polyol sweetener

Made from hydrogenation

Sorbitol

E420

Polyol sweetener

Made from hydrogenation

Xylitol

E967

Polyol sweetener

Made from hydrogenation


There following natural sweeteners are available and compatible with natural foods and the natural and organic retail channel.

Acceptable natural sweeteners include:

Barley malt syrup
Beet sugar
Cane sugar (vegetarians have concerns about sugar filtered through bone char)
Dextrose*
Erythritol (polyol sweetener made from fermentation; available as certified organic)
Evaporated cane juice
Fructose*
Fruit pastes (raisin, date)
Glucose*
High fructose corn syrup*
Honey
Juice concentrates
Lactose
Lo han kuo
Maltodextrins*
Maltose
Maple syrup
Molasses
Rice syrup
Stevia and steviosides
Sucanat®
Thaumatin
Turbinado sugar

*Corn-based sweeteners may be derived from genetically modified corn seed. Manufacturers should use non-GMO sources for these sweeteners.

II.J: Product Ingredients / Artificial Colorings / Foods / Standards (Expo East 2012)

Natural foods should not contain any artificial colors. The FDA regulates the use of Food, Drug and Cosmetic (FD&C) colors that are intensely colored compounds for use in foods. These are considered certifiable colors.


INGREDIENT

E Number

FUNCTION

WHY IS IT ARTIFICIAL?

FD&C Blue 1

E133

Coloring

Synthetic pigment

FD&C Blue 2

E132

Coloring

Synthetic pigment

FD&C Green 3

E143

Coloring

Synthetic pigment

FD&C Red 40

E129

Coloring

Synthetic pigment

FD&C Red 3

E127

Coloring

Synthetic pigment

FD&C Yellow 5

E102

Coloring

Synthetic pigment

FD&C Yellow 6

E110

Coloring

Synthetic pigment

II.J.A - Product Ingredients / Artificial Colorings / Foods / Guidelines

Some non-certifiable colors, even though derived from natural sources, such as caramels and synthetic beta-carotene, should not be used in foods labeled as "all natural". Some caramel colorings are processed with sulfite and/or ammonia and should not be used in foods labeled as "all natural". Oleoresins may use synthetic solvents for their production. 


INGREDIENT

E Number

FUNCTION

WHY IS IT ARTIFICIAL?

Beta-apo-8'-carotenal

E160e

Coloring

Synthetic

Beta carotene—natural identical

E160a

Coloring

Synthetic—food should not be labeled as "all-natural"

Caramel coloring, Classes II, III and IV

E150c,d

Coloring

Processed with ammonia and/or sulfites

Cochineal/carmine

E120

Coloring

Derived from the bodies of insects—should not be used in vegetarian products

Paprika oleoresin

 

Coloring

Synthetic solvents used in production

Acceptable natural colorings include:
Annatto extract
Aronia (chokeberry) juice
Beet juice
Beta-carotene from carrots
Black currant juice
Carrot juice, purple/black
Elderberry juice
Grape juice
Grape skin extract
Lycopene
Paprika
Purple potato juice
Red radish juice
Red cabbage juice
Riboflavin
Saffron
Turmeric

II.K: Product Ingredients / Artificial Preservatives / Foods / Guidelines
Natural foods should not contain any artificial preservatives. Microbiological preservatives are used in foods for microbiological stability and for color and flavor stability, such as preventing rancidity. Stability may be achieved using a combination of heat, low pH, lower moisture (or water activity) or other means.

INGREDIENT

E Number

FUNCTION

WHY IS IT ARTIFICIAL?

Ascorbic acid

E300-E302

Preservative

Synthetic as available commercially; should not label products all-natural

Benzoates

E210-E213

Preservative

Synthetic

BHA/BHT

E320/E321

Preservative

Synthetic

EDTA

E385

Preservative

Synthetic

Malic acid

E296

Preservative

Should use L-version made from fermentation

Nitrates/nitrites

E250, E251

Preservative

Synthetic

Proprionates

E280-E283

Preservative

Synthetic

Propyl gallate

E310

Preservative

Synthetic

Sorbates

E200-E203

Preservative

Synthetic

Sulfites

E220-E226

Preservative

Synthetic

TBHQ

E319

Preservative

Synthetic

 

Acceptable natural preservatives include:

Acetates
Celery juice
Citrates
Citric acid
Mixed tocopherols
Natamycin
Nisin

 

II.L: Product Ingredients / Artificial Flavors and Flavor Enhancers / Foods / Guidelines

Natural foods should not contain any artificial flavorings. Some non-U.S. products may contain "nature-identical" flavorings, which are considered artificial in the United States. These products should not be labeled as natural. Allowed flavorings must be labeled as natural and must have certification from the flavor manufacturer that the flavoring is natural. It is recommended that the specification be reviewed and that all non-flavoring materials also should be natural, as the U.S. FDA will certify flavorings as natural which contain synthetic non-flavoring ingredients.

INGREDIENT

E Number

FUNCTION

WHY IS IT ARTIFICIAL?

Artificial flavorings

 

Flavoring

Synthetic

Natural and artificial flavorings

 

Flavoring

Synthetic

Nature Identical flavorings

 

Flavoring

Synthetic in the US

Inosinates

E630-E633

Flavor enhancer

Synthetic

Guanylates

E626-E629

Flavor enhancer

Synthetic

Glutamates, including monosodium glutamate (MSG)

E620-E625

Flavor enhancer

Synthetic

 

Acceptable natural flavorings and flavor enhancers include:

Natural Flavors with no artificial non-flavoring ingredients
Yeast (non-GMO)
Salt

 

II.M: Product Ingredients / Artificial Gums, Thickeners and Emulsifiers / Foods / Guidelines

Natural foods should not contain any artificial gums, thickeners or emulsifiers. Gums and thickeners are used in foods to provide texture, increase viscosity and to help with dispersion and stability of ingredients within a food matrix. There are many chemically modified gums available that should not be used in natural foods. Emulsifiers are designed to help stability of oil/water matrices, such as in salad dressings. Many are derived from synthetic ingredients or sources.

INGREDIENT

E Number

FUNCTION

WHY IS IT ARTIFICIAL?

Modified celluloses—ethyl, methyl, carboxy menthyl, hydroxypropyl, etc

E461-E468

Thickener

Synthetic

Bleached lecithin

E322

Emulsifier

Synthetic

Modified alginates—propyl, methyl, etc

E405

Thickener

Synthetic

Polysorbates (or sorbitan esters)

E432-E436; E491-E495

Emulsifier

Synthetic

Mono- and di-glycerides and their esters, such as DATEM

E471-E472f

Emulsifier

Synthetic as they are derived from hydrogenated oils

Esters of fatty acids

E473-E479b

Emulsifier

Synthetic

Modifed starches—corn, tapioca, etc.

E1413-E1451

Thickener

Synthetic

Steroyl lacylates

E481-E482

Emulsifer

Synthetic

 

Acceptable natural gums and thickeners include:

Agar
Carrageenan
Cellulose (unmodified)
Gellan gum
Guar gum
Gum Arabic
Konjac flour
Pectin
Pectins
Lecithin (unbleached)
Locust bean gum
Native starches—corn, tapioca, potato, wheat
Salts of alginic acid (sodium, potassium, calcium alginate)
Tragacanth
Xanthan gum

 

II.N: Product Ingredients / Artificial Bread Ingredients and Dough Conditioners / Foods / Guidelines

Breads for the natural products industry should be made with unbleached flours and preferably with whole grain flours, wherever possible. In addition, there are many ingredients used in the baking industry that are synthetic and should not be used in natural products.

INGREDIENT

E Number

FUNCTION

WHY IS IT ARTIFICIAL?

Bleached flour

 

Ingredient

Bleaching

Potassium bromate

 

Dough conditioner

Synthetic

Potassium iodate

 

Dough conditioner

Synthetic

Azodicarbonamide

E927b

Dough conditioner

Synthetic

 

Acceptable natural bread ingredients include:

Ascorbic acid (should not be labeled as all natural as commercial ascorbic acid is synthetic)
Enzymes (should be non-GMO)
Unbleached flours

Flavorings
The use of any artificial flavorings in natural foods is not allowed for the trade show. Any products labeled with artificial flavoring or natural and artificial flavoring are unacceptable. Also, many imported products may contain "nature-identical" flavorings, which are considered artificial in the United States. These are also not allowed.

Allowed flavorings must be labeled as natural and must have certification from the flavor manufacturer that the flavoring is natural. It is recommended that the specification be reviewed and that all non-flavoring materials also should be natural as the FDA will certify flavorings as natural which contain synthetic non-flavoring ingredients.

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