date:Dec 29, 2016
increase causes red anthocyanin color source to shift to a purple shade. Beet would be ideal, but is prone to browning during heat processing. SupraRed vegetable juice provides previously unachievable heat stability.
This technical breakthrough in natural color technology means food manufacturers can provide consumers with the bold red velvet baked goods and bright red cereals that they have come to expect, explains David Gebhardt, technical director of Sensient Food Colors. Additionally, becau