date:Nov 30, 2018
es fill the need in the market for a stable bright strawberry red hue that can be used in less acidic food products such as cakes, milkshakes and smoothies, Arskog explains. In this way, they are an alternative to synthetic red colors and carmine. They are more stable than red beet concentrates that turn brown when subjected to heat and are less pH sensitive than other reds based on anthocyanins which are known to turn greyish at neutral pH, she continues.
New Chr Hansen CEO, Mauricio Graber, s