Purple sweet potatoes and black carrots are quietly becoming the sources for a new generation of natural food colours to replace synthetic and animal derived colours, say researchers.
New supply of the premium ingredient sweet potato paste is
becoming available as of today, thanks to a new process developed
by USDA that retains nutritional and sensory properties.
Fermenting purple sweet potatoes may lead to better extraction and
stability of the anthocyanin pigments for use as natural food
colourings, Chinese researchers report.
Scientists from the US Department of Agriculture have proposed that
spray-dried sweet potatoes may offer potential as a thickener, with
similar properties to some starch solutions.
A new variety of sweet potato selected by scientists at the
International Potato Centre (CIP) in Peru could help to prevent
millions of cases of blindness...