date:Oct 08, 2012
reds and yellows.
Wild says it has addressed this challenge by using the microalgae spirulina as a natural source for blue colouring foodstuffs.
These can be used on their own or combined with other colouring foodstuffs like safflower to achieve green shades, says Hlne Mller, Wild product manager. The water-soluble colouring foodstuff displays good stability and can be used for a range of applications, such as hard and soft caramels, jelly gums and sugar coated products.
Similarly, in the fl