Abstract
Colour is an often overlooked sensory character that certainly influences flavour perception. Pigments colouring food are generally unstable and are modified during processing. To maintain or restore product colour uniformity, colouring agents, considered worldwide as food additives, are intentionally added to food products. The natural food additives market has been growing extensively since the last century due to the potential hazards of artificial food additives and the potential benefits of biologically active compounds. In this chapter, a fairly compressed overview of the most important colours of natural origin as well as information about less common or/and promising colouring molecules are provided.
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