In this photo from July 29, 2015, an employee of GNT demonstrates the difference in color between a not-so-ripe and ripe strawberries as an example of the best time to extract their colors at the GNT offices in Tarrytown, N.Y. Several major food makers are hoping to win over customers by vowing to rid their products of artificial ingredients. But replicating the vivid colors Americans have to expect without synthetic dyes presents technical and regulatory challenges, and in some cases will mean new hues for popular products.
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