The colour of our food is an intrinsic part of its appeal. Colours contribute to the taste sensation, whether they are the bright colours we associate with many fruit and vegetables, or the lurid reds and yellows common in Indian dishes. Grey colours give the impression that a food will be tasteless, or even spoiled. ...read more...
Coca-Cola and Pepsi are changing how they make an ingredient in their drinks to avoid being legally obliged to put a cancer warning label on the bottle which they say is ‘scientifically unfounded’. The new recipe for caramel colouring in the drinks has less 4-methylimidazole (4-MEI) – a chemical that California has added to its ...read more...
Global sales of food and drink additives reached £17.3 billion last year, according to a new report. The best performing sectors include enzymes, acidulants and hydrocolloids, says Leatherhead Food Research’s report The Global Food Additives Market, with a growing demand for low fat, salt and sugar products – as well as functional health benefit products ...read more...
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