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Stability of Natural Colors
What are the key points for confectionery manufacturers to consider when switching from synthetic to natural colors? In this video, Chr. Hansen Scientist, Dina Dix, discusses those key points that should be taken into account to make the transition a smooth one.
June 20, 2014
More so today than ever before consumers are looking for more-natural options in everything from sweeteners to the color additives in foods and beverages. Manufacturers thinking of switching from synthetic to natural colors, especially in the colorful confectionery marketplace, should examine the key points of natural color stability outlined in this video by Dina Dix, Scientist, Food and Beverage Development, Chr. Hansen.
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