Natural Food Flavors and Colorants (Institute of Food Technologists Series) delves into the practical applications and theoretical underpinnings of natural extracts used in food processing, as compiled by author Mathew Attokaran over five decades of experience in food chemistry and technology. This comprehensive volume is essential reading for professionals seeking to harness the benefits of natural ingredients in their work.

Divided into three parts, the book first addresses the manufacture, quality assessment, analytical methods, and regulatory considerations pertinent to natural food flavors and colorants. Part II provides an extensive reference guide on various sources of these extracts, organized alphabetically for ease of use. Finally, Part III explores future research avenues and industrial applications.

With 448 pages dedicated to this subject matter, Natural Food Flavors and Colorants serves as a vital resource for food scientists, researchers, and product development professionals aiming to meet consumer demand for natural and sustainable food products. The book’s focus on both current practices and emerging trends ensures its relevance in today’s rapidly evolving food industry.

Published by Wiley-Blackwell on April 26, 2011, with ISBN-13: 978-0813821108, this invaluable guide offers a detailed exploration of natural food flavors and colorants, making it an indispensable tool for those working at the intersection of science and culinary innovation.