Neue Veröffentlichung: Considerations about the sustainability of food colorants [05.12.23]
Dr. Beate Gebhardt, BEST Initiative Uni Hohenheim, and co-author Judith Müller-Maatsch, Coca Cola, is published in October 2023. Chapter 3 in Handbook on Natural Pigments in Food and Beverages, 2nd Edition DOI: 10.1016/B978-0-323-99608-2.00019-7Abstract
Assessing and optimizing the sustainability of food ingredients is a global process, driven by the World Health Organization's Sustainable Development Goals (SDGs). In Europe, a legal necessity of assessing the sustainability of all food ingredients due to the previously elaborated regulations within the European Green Deal highlights the relevance for assessments of food additive production. Companies must realize their direct or indirect obligations on sustainability performances and some of them the new must to report about non-financial issues in their own field of business. In this book chapter, we will present an overview of approaches for sustainability measurements that will enable small and medium sized enterprises (SMEs) as well as providers of minor ingredients of food to assess their production within the legal requirements in the European Union. In addition, the case of food colorants and sustainability hot spot analysis (SHSA) is shown as an example of sustainability assessment of anthocyanins (E163), lycopene (E160d), carmine (E120), and Allura Red AC (E129).
www.researchgate.net/publication/368958889_Considerations_about_the_sustainability_of_food_colorants