We are offering Erythrosine to our clients. Colour variation in foods throughout the seasons and the effects of food processing and storage often require that manufacturers add colour to certain foods to meet consumer expectations.
To offset colour loss due to exposure to light, air, extremes of temperature, moisture and storage conditions
To correct natural variations in colour
To enhance colours that occur naturally but at levels weaker than those usually associated with a given food
To provide a colourful identity to foods that would otherwise be virtually colourless
To provide a colourful appearance to certain "fun foods"
To protect flavours and vitamins that may be affected by sunlight during storage