Defining Coloring Foods and Natural Colors
16 Oct 2014 | GNT
In November of 2013, the European Commission’s Standing Committee on the Food Chain and Animal Health adopted the European Guidance Notes for the classification of food extracts with coloring properties. “Coloring Foods” are now considered to be obtained exclusively from edible fruits, vegetables and plants by using gentle, physical processes such as pressing, chopping, filtering and concentrating.
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