Technological Advances in Food Colours

Colour is an important quality attribute of foods. The
objective of adding colour to foods is to make them
appealing, augment the loss of colour during processing,
to improve the quality and also to influence the
consumer to buy a product. At present, market for
natural colorants has grown appreciably because of the
recognized toxicity of synthetic colours. Today the food
industry has an extensive colour palette available,
allowing the selection of the most suitable colour for
their application requirements.
Colour suppliers are however constantly motivated to
improve the technical and physical properties of their
colour preparations. Development of cost-effective,
viable technology for the preparation of a food colour
and its application in foods is a challenge and the need
of the day.
This article covers recent developments in technological
advances of food colours with respect to natural colour
application and stability in foods, compared to synthetic
colours.