Natural Pigments & Colorants 2015: Food & Beverages Applications

The aim of this special session is to present the last advances and innovations in the field of natural pigments. The industrials from Food & beverage look to replace synthetic colorants with more respectful natural pigments. However many barrers remain in term of extraction, stabilization and industrial applications.

Pr Reinhold Carle will chair this session to the different scientific and industrial issues:

  • - Technical solutions for the stabilization and formulation of pigments
  • - Techniques for encapsulation
  • - Effect of processing on natural pigments
  • - Chemical / biochemical characterization of pigments from natural origin
  • - Extraction from conventional /unconventional sources
  • - Alternative sources of pigments (bacteria, fungi, microalgae and cyanobacteria...)
  • - Bioactivity, functionality and healthy properties
  • - Impact of natural pigment on consumers


To access to the program of pigments 2015 agenda, please click here




Practical Cases and Food & Beverages Applications

The Scientific Committee will select some practical applications of natural pigments in food and beverages.


All scientists and industrials are invited to present their pactical innovations of natural pigments in foods, sweets, functional drinks...

To submit an abstract for the symposium, please find all modalities here.



For more information:



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