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Accelerated Shelf-life Testing of Natural Colours in Model Food Systems

Published 27 November 2012 | By BINDER

A significant part of the UK food industry is moving from artificial colours towards natural alternatives. However, natural colours are less stable and more expensive. The lack of stability can be a problem when natural colours are added to food products with a long ambient shelf-life.

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Accelerated Shelf-life Testing of Natural Colours in Model Food Systems