date:Aug 27, 2014
ions Teams globally have worked to further optimize the formulations in the range, allowing for them to be suitable for most low pH products and applications, including confectionary, dairy and fruit preparations, and prepared foods.
Chr. Hansens Peter Thorninger, VP, Natural Colors Commercial Development elaborates: We know from market research that the vast majority of consumers prefer natural colorants in their food products. Globally we have observed this trend for years, and now we see a g