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Colour Analysis - Articles and news items

New Lovibond® EComparator 2000 Pt Co – The best of both worlds

Featured news  •  18 April 2016  •  The Tintometer® Group

Progressing from visual to automatic colour measurement…

Annatto extract shows promise as food grade colourant for citrus

Industry news  •  11 December 2015  •  Victoria White

A new study has revealed three food grade colourants that are promising natural alternatives to CR2 in improving peel colour in citrus fruits…

Colours & Flavours supplement 2013

Issue 2 2013, Supplements  •  26 April 2013  •  Martina Lapierre, Vitafoods Europe, Colette Jermann

Flavours: When performance and packaging are no longer compatible Martina Lapierre (Flavour Technologist, PepsiCo)
Vitafoods 2013 Preview
(Vitafoods Europe, the global nutraceutical event)
How novel technologies can help you to use clean label colours Colette Jermann (Department of Food Manufacturing Technologies, Campden BRI)

How novel technologies can help you to use clean label colours

Issue 2 2013  •  26 April 2013  •  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 in alternative colours has grown quickly in the UK and has started to expand to the rest of Europe, mainly to Scandinavian countries. In response to this, UK retailers have started to replace artificial colours in their products. Manufacturers are now replacing them, if possible, with plant pigments. The claims ‘no additives’ and/or ‘no preservatives’ were the most popular claims made between January 2008 and June 2009 and is still a popular claim now. The trend is still growing and is seen as a mark of authenticity and simplicity.

Measuring meat colour

Issue 4 2006, Past issues  •  6 November 2006  •  Bruce W. Moss, Agri-Food & Biosciences Institute, Northern Ireland

When fresh food is purchased it may be possible to obtain a small sample for tasting, for example, cheese at a dairy counter. In the majority of cases, however, the only indicator of final eating quality is the appearance of the food. Consumers have associations based on previous experience, for example red apples tend to be soft textured and sweet whereas green apples tend to be crisp and sour. The consumer may also be aware of blemishes or other marks which give an indication of freshness. If the food supplier could obtain an indicator of quality from appearance this would be highly desirable.

 

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