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The restriction or rejection of ingredients considered by consumers to have some potential risks has been reflected on the global market, with a trend towards natural products, which in many… Click to show full abstract
The restriction or rejection of ingredients considered by consumers to have some potential risks has been reflected on the global market, with a trend towards natural products, which in many cases is strongly linked to the substitution of artificial additives, such as colors and flavors (Queiroz & Nabeshima, 2014). According to Munawar & Jamil (2014), consumers prefer natural sources to provide color in foods rather than synthetic ones, which are responsible for a variety of allergic reactions and attention deficit hyperactivity disorder (ADHD) in children.
Journal Title: Food Science and Technology
Year Published: 2019
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