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Formulating Eye-Appealing Beverages
date:Jan 14, 2019
lly modified ingredients. This is because the most common source of carbohydrate for making caramel colors comes from corn, a crop that has been mostly genetically modified.

We have new liquid and powder Class IV Non-G.M.O. Project Verified caramel colors, Mr. Sethness said. These are more expensive offerings than our typical caramel colors, but consumers especially on the West coast like to see the butterfly seal on product labels.

As when adding any color to a beverage, formulators may enc

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