Part I: Development and regulatory issues for food colourings
1. Food colour additives of natural origin
2. Food colour additives of synthetic origin
3. Overview of EU regulations and safety assessment for food colours
4. US regulation of colour additives in foods
Part II: Properties and analysis of food colours
5. An industry perspective on natural food colour stability
6. Methods of analysis for food colour additive quality and safety assessment
7. Visual contributions to taste and flavour perception
8. Food colours for bakery products and snack foods, dry soup mixes and seasonings
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Colour additives for foods and beverages. ISBN 9781782420200. Published by Woodhead Publishing in 2015. Publication and catalogue information, links to buy online and reader comments.
