Colour Additives for Foods and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition, Band 279) - Hardcover

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Mike Scotter, Fera, UK.

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Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. Colour additives for foods and beverages provides comprehensive analysis of the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues.

Part One explores development and regulatory issues for food colourings, with expert-written chapters on food colour additives of natural origin and synthetic origin. The editor, Michael J. Scotter, offers an insightful and comprehensive overview of EU regulations and safety assessment, whilst the following chapter presents equal-part illumination on US regulations. Part Two focuses on properties and analysis, looking at visual contributions to taste and flavor perception, colouring in bakery products and an industry perspective on natural food colour stability.

Colour additives for foods and beverages a key reference text for all R&D managers, academics and consultants in the food industry working with colour development and application.

Michael J. Scotter is a Principal Scientist for the Food Quality and Safety Programme at The Food and Environment Research Agency, UK.