25 September 2012
Consumers are becoming increasingly aware of healthy living, which has seen a trend whereby manufacturers are moving away from artificial colors and towards the use of natural colors in the food industry. In this video Annie Teoh, a Research Scientist at Leatherhead Food Research, describes a study to test the stability of natural colors in food products. Anthocyanin, Lycopene, Chloropyhll and Cu-Chlorophyllin were added to model systems and tested under real-time storage conditions and also accelerated shelf-life conditions. Interview filmed by SelectScience at the Leatherhead Food Research Food Innovation Day 2012.