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Beverage Processing supplement 2014
David Berryman discusses the use of fruit juices as natural colouring agents, and Paul Hughes looks at improving the nonbiological stability of beer...
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Health benefits of organic food welcomed
28 July 2014 | By Ardo
A new report highlighting the health benefits of organically-grown crops has been welcomed by Kent-based frozen fruit and vegetable specialist Ardo UK...
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Going green: Tuneable colloidal colour blends from natural colourants
1 May 2014 | By Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University
Food colouring plays a determining role in the manufacturing of food products because the appearance of products is very critical for attracting new consumers and influencing their food choices. Food colouring involves the use of food grade colourants that belong to one of three categories: synthetic, nature-identical or natural colourants…
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How novel technologies can help you to use clean label colours
26 April 2013 | By Colette Jermann, Department of Food Manufacturing Technologies, Campden BRI
The trend for clean label products has been growing since the 1980s. In 2007, the well-known University of Southampton study linked certain artificial colours (tartrazine, quinoline yellow, sunset yellow, carmoisine, ponceau 4R and allura red) and the preservative benzoate to hyperactivity and attention deficit disorders in children. Since then, interest…
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The impact of natural ingredients on the manufacture of soft drinks
11 January 2013 | By Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd
The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic materials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled…
