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Tuesday, November 4, 2014

Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels and pastes. Food coloring is also used in a variety of non-food applications including cosmetics. pharmaceuticals, home craft projects and medical devices. People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Color additives are used in foods for many reasons including: Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions, exact natural variations in color, enhances the colors that occur naturally.

Flavoring is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. the taste of food is limited to sweet, sour, bitter, salty, umami (savory), pungent or piquant, and metallic – the seven basic tastes – the smells of a food are potentially limitless. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorings are nature-identical, which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials. There are three types of food flavors

1)     Natural flavoring substance


    2) Natural-identical substance

    3) Artificial flavoring substance

Colour and flavor variation in foods throughout the seasons and the effects of processing and storage often make colour addition commercially advantageous to maintain the colour expected or preferred by the consumer.  A food coloring is used both in commercial food production and in domestic cooking. Few commercial products exist to Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wine simulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors.


The market value of food coloring and flavoring is to reach $80,323.4 million by 2018. Demand for premium products is set to propel the growth of various ingredients. Enzymes are projected to exhibit robust growth in the coming years. The global specialty food ingredients market has grown considerably in the last few years and is estimated to grow at a rapid pace in the near future. Global Natural Colorant and Flavor market to grow at a CAGR of 6.35 percent over the period 2013-2018. Global Natural Colorant and Flavor Market 2014-2018, have been prepared based on an in-depth market analysis with inputs from industry experts. The Indian government has allowed 100% foreign direct investment to attract large industry groups to invest in developing cold chain logistics.  The food additives market is expected to experience an increased demand over the next few years.  The food additives market will be worth US$ 36.1 billion in 2018, growing at a 3.6% CAGR.



Further information:

Food colors, flavours and additives technology handbook describes detailed information on subject. The major contents of this book are - food colorimetric, synthetic organic colors for food

synthetic colors used food, novel synthetic colors, anthocyanin, miscellaneous naturally occurring, colorings material for foodstuffs, food flavours, safety testing, the toxicant risks of natural food, the character of additives, safety testing, the toxicant risks of natural food etc.

In order to get “food colours, flavours and additives technology hand book please visit-,,5e,a,0,0,a/index.html

Source: NPCS Team

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