Sourcing natural colours is no easy feat

By Jess Halliday

7/30/08 - In the second of a four part series on natural colours, FoodNavigator looks at challenges in finding colours that work in formulations - and ensuring the supply chain is secure once a source has been identified...

"Natural colours could be more vulnerable to supply issues than synthetic colours.  Since natural colours are derived from natural products (fruit, vegetables and other sources), their supply is more susceptible to weather related and shelf life issues than synthetic colours, " Jody Renner-Nantz, Food Science Chemist at DD Williamson Support Center in the US told FoodNavigator.com.

Read more of the article from FoodNavigator.com.