Food manufacturers need to replace colour lost during processing and to provide colour in the products which would be otherwise colourless. Community legislation only allows colours on the positive list to be added to food. Because consumers are suspicious of food additives and especially synthetic dyes, there is a trend to use natural pigments which are the same compounds as those contained in the original or similar plant material. Phenolic compounds which are present in fruit and vegetables contribute to colour and taste and are considered to be important nutritional component of the human diet. Determination of polyphenols are performed in the food industry and governmental laboratories for:
- colour prediction of foodstuff when fruit concentrates are used, e.g. yoghurts, milk products, jams;
- detection of fruit juice adulteration;
- wine and spirits technologies.
The objective is to improve existing methods and to develop new methods of analysis.
Funding SchemeCSC - Cost-sharing contracts
RG2 9AT Reading
BS19 3NA Bristol
6700 AE Wageningen
3700 AC Zeist