date:Dec 29, 2016
the gap between synthetic FDC colors and those from natural sources is a key strategic priority at Sensient, says Michael Geraghty, president of Sensient Colors LLC. We are committed to providing food and beverage manufacturers with solutions that allow them to complete their conversions to natural colors without having to compromise.
Baked goods and many dry grocery food products are typically in the 5-7 pH range while the heat step in the production process can further raise this level. The