For a long time, foods containing synthetic ingredients and additives such as Blue No. 1, Dibutylhydroxytoluene and Abbastian have not been favored by consumers who hate artificial food additives. “Chemical and Engineering Newsâ€, a weekly news magazine of the American Chemical Society, recently reported that extracts from algae, rosemary, and luohanguo as natural additives are expected to help the food industry replace artificial colors and sweetness in the near future. Agents and preservatives.
Corned Bom Gardner, senior editor of the weekly chemical and engineering news, stressed that the turning point in the trend of replacing artificial additives with natural extracts is that people are more worried about the side effects of artificial additives on human health. Recent studies have shown that children with ADHD are associated with artificial colors. Other studies have also shown that certain synthetic preservatives can cause cancer in rodents. These studies have attracted the attention of consumers. In the United States, about one-quarter of consumers in 2013 in the United States indicated that they would look at trademarks when shopping and learn whether foods contain artificial colors and flavors. This group has increased by 15% compared to 2012; in Europe, relevant regulations The situation has changed rapidly and the sales of natural pigments have increased significantly. The market for food pigments is up to $1.5 billion, and the growth of natural pigments has exceeded that of synthetic pigments.
Nowadays, many food manufacturers are transforming, using new fermentation methods to obtain natural yellow, red, purple and other pigments; using rosemary and mangosteen as preservatives and sweeteners, respectively. Natural green and blue pigments are difficult to obtain, but researchers have succeeded in finding ways to obtain them. In 2013, the American confectionery manufacturer Mars Company obtained the approval of the U.S. Food and Drug Administration for the blue pigment extracted from blue-green algae. Scientists are also looking for new ways to naturally preserve meat, as well as produce calorie-free herbs and desserts.
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