The Peruvian berry Berberis boliviana Lechler is a rich
source of pigments that could naturally colour products like
yoghurts and replace synthetics, suggests new research from the US.
Freeze-dried extracts from hibiscus stabilised by trehalose or
maltodextrin can provide colourants for a range of food
applications with superior stability, report researchers from
Thailand.
Scientists have isolated a blue pigment from cultured soil bacteria
that could offer a natural colouring with an excellent stability
and toxicology profile for food.
Food formulators looking to cash in on the blossoming functional
food trend could turn to black lentils for a health-busting
ingredient as new research reveals the pulse's potential heart
health properties locked in its pigment.