After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
Freeze-dried extracts from hibiscus stabilised by trehalose or
maltodextrin can provide colourants for a range of food
applications with superior stability, report researchers from
Thailand.
PLThomas is set to offer LycoRed's natural colorant line to food
and beverage companies throughout the United States, Canada and
Mexico, in an exclusive deal that expands the distrutors reach with
the natural red antioxidant...