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Natural colors- more "natural" food

Natural colors are forcing producers to keep their products closer to the natural origins. anthocyanins give the product the most intense red shade, when in low pH, just like in their fruit origins, this way makes producer keep the food products similar to the ones in nature. they will never have the brilliance of the artificial colors, but that shouldn't be our (technologist's) goal. I don't consider artificial colors bad, or something similar, but definitely prefer natural solutions in food products.
I love the return of the blue M&M (version of the product on our market, that is), even though he is more purple from the anthocyanins :)

Posted by Marko Schmitlechner
15 February 2013 | 11h12

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