The Handbook on Natural Pigments in Food and Beverages, second edition, is the go-to reference for the commercial application of consumer preferred colorants. Now fully revised and updated, this book not only addresses the use of pigments to meet acceptability standards but also the most recently exploited colorants and provides insights into their effective use, as well as addressing regulatory changes to be considered. Presented in three parts, this book opens with a focus on consumer expectations and legal framework for food colorants. In addition to latest developments and regulations, this section now includes information specific to the rapidly growing Asian market. The second part presents general considerations about natural pigments, with each chapter focusing on a color solution for a specific commodity. New to this edition are chapters on curcuminoids, as well as the physical and biological fundamentals of color and its perception. The final part delves into the detail of the specific application of natural colorants and now includes two new chapters to highlight the technical formulation of specific colorants, as well as a chapter on current challenges and opportunities. The various pigments that can be used to effectively color food and beverage commodities are presented with information on safety and testing included throughout. Key features: Fully revised and updated to address current regulatory standards and legislation, Includes new chapters on both emerging ingredients and the latest technologies, Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter, Contains a current and comprehensive overview of product-specific coloration approaches