Food colours in selected foods - April 1, 2023 to March 31, 2024 : food chemistry - targeted surveys - final report.: A104-657/2024E-PDF
"Food colours are routinely added to foods and beverages for a variety of reasons, including to compensate for the loss of natural colour caused by processing conditions, and to meet consumer expectations by making the food more appealing and appetizing by enhancing the colour or making it more uniform. Targeted surveys focusing on colouring agents have been initiated in part due to potential health concerns associated with uses of non-permitted colouring agents in processed foods"--Summary, page [3].
Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.951799&sl=0
| Department/Agency |
|
|---|---|
| Title | Food colours in selected foods - April 1, 2023 to March 31, 2024 : food chemistry - targeted surveys - final report. |
| Publication type | Monograph |
| Language | [English] |
| Other language editions | [French] |
| Format | Digital text |
| Electronic document | |
| Note(s) |
|
| Publishing information |
|
| Description | 1 online resource (10 unnumbered pages) |
| ISBN | 9780660776217 |
| Catalogue number |
|
| Subject terms |
Request alternate formats
To request an alternate format of a publication, complete the Government of Canada Publications email form. Use the form’s “question or comment” field to specify the requested publication.Page details
- Date modified: