date:Oct 08, 2012
new raw materials and alternative natural sources for colours and colouring foodstuffs, as well as improving its stability testing methods and application in the final product.
Dr Wayne Morley, head of food innovation at LFR, acknowledges that the performance of natural colours is improving all the time, and believes that the main challenge that remains is the ability to offer the full palette of colours. Blues in particular have proved quite tricky, he says. There are fewer natural blues than