date:Sep 25, 2012
Purac researchers have said that the companys natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Citing Leatherhead Food Research market data, the company said that the market for natural colours is booming, having grown 35% from 2005 to 2009, to reach a value of $529m. And natural colours now account for 36% of the total food colours market. Anthocyanins