date:Nov 27, 2018
icial colors typically requires 10-40 times as [much] natural colors, Greaves says. Many more stable options are available for beverage colors. More stable fruit and vegetable juice colors, improved emulsions and dispersions all provide a wider range of shelf-stable colors for beverages.
Ashlee Martin, senior applications scientist at Milwaukee-based Chr Hansen, notes the steady increase in requests for clean-label colors. Artificial colors are becoming less popular but there are still some cor