Natural additives will become the darling of the food industry

Foods containing synthetic ingredients and additives such as Blue 1, DT hydroxyl toluene and Abbas Sweet have long been unsavoury to consumers who hate artificial food additives. Extracts from algae, rosemary and rohan fruits as natural additives are expected to help the food industry replace artificial colors, sweeteners and preservatives in the near future, according to a recent report in chemical and engineering news, a weekly journal owned by the American Chemical Technology Association., senior editor of Chemical and Engineering News, stressed that the turning point in the trend toward replacing artificial additives with natural extracts was increased concern about the side effects of artificial additives on human health. A number of recent studies have shown that ADHD in children is associated with artificial pigmentation. Other studies have shown that certain synthetic preservatives can cause cancer in rodents. These studies have attracted the attention of consumers. In the U.S., about a quarter of consumers said in 2013 that they would check their labels when shopping to see if their food contained artificial colors and flavors, a 15 percent increase from 2012; The market for food colors is $1.5 billion, and the growth of natural pigments has outsized that of synthetic pigments.now, many food manufacturers are transforming them to use new fermentation routes to obtain natural yellow, red, purple and other pigments, and rosemary and rohan fruit as preservatives and sweeteners, respectively. Natural green and blue pigments are hard to come by, but researchers have managed to find a way to get them. In 2013, U.S. confectionery maker Mars obtained approval from the U.S. Food and Drug Administration for blue pigment extracted from blue-green seaweed plants. Scientists are also looking for new ways to preserve meat naturally, as well as to produce calorie-free herbs and desserts.