DDW survey on natural colours

Source：DDW Release Date：2013-08-02 276

Food & Beverage

Technologists are mostly concerned with pH stability of natural colours

Demand for foods and beverages without artificial colouring has spurred the growth of alternatives derived from natural substances. However, natural colours tend to have their own shortcomings.

At the IFT Food Expo 2013 held in July, food technologists participated in a survey conducted by D.D. Williamson (DDW). In wanting to understand the technical challenges associated with using natural colours in foods, DDW asked participants to name their greatest concern in this area. About 34% said their concern lies in the product's pH stability. Others cited heat, light and storage as amongst major issues in working with natural colours.

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