A range of food products is set to be given an extra sparkle after the launch of what is claimed to be the first silica-based effect pigment approved for food use.
As the food industry shifts from synthetically-derived colours, past ‘natural’ ingredients to colouring foodstuffs, we highlight the challenges this is currently creating.
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.
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
