Food Coloring

Many more natural options to colour foods with red

No bugs in new red colouring

By Nicholas Robinson

A fermentation process to produce the natural red pigment carmine has been developed by Chr Hansen.

Natural colour alternative

Natural alternative to Red 40

By Nicholas Robinson

Chr Hansen has developed a natural alternative to the synthetic food colour Red 40 (or Allura Red), following concerns over cost increases.

Natural colours: insatiable demand but no silver bullet

The trouble with nature...

By Rod Addy

As the food industry shifts from synthetically-derived colours, past ‘natural’ ingredients to colouring foodstuffs, we highlight the challenges this is currently creating.

The natural truth about E-numbers

The natural truth about E-numbers

By Paul Berryman

My Leatherhead colleague Alice Pegg was on TV recently explaining the importance of food additives. With the clever use of red food dye she easily convinced a group of experienced wine tasters that a dyed white wine was red wine.

Colours on trial

Colours on trial

Artificial colours are out of favour with retailers, manufacturers and consumers, but are their natural alternatives up to the challenge?

A natural solution?

A natural solution?

Experts say the market for synthetic food dyes will remain static for five years - but sales of naturally derived products are expected to record healthy growth, says Nicola Cottam


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