rus
Issue #2/2025
A. P. Patsovskiy
Food Coloring Research: Methodological Approaches and the Current State of the Problem
Food Coloring Research: Methodological Approaches and the Current State of the Problem
10.22184/2227-572X.2025.15.2.156.161
With the influx of foreign food products to the Russian market, the issue of creating a domestic regulatory framework regulating physico-chemical methods for the identification and determination of synthetic dyes in food products has become acute. Despite the introduction of standardized methods for the control of synthetic dyes in beverages, caramels, spices, canned fruit and frozen desserts, and the increased capabilities of federal agencies overseeing the entry of substandard adulterated food products into retail outlets, the problem remains urgent. The updated regulatory and technical framework should cover all types of domestic and imported food products, take into account current trends in the development of analytical instrumentation, the relevance and capabilities of new equipment to use its potential in improving the food quality control system.
Tags: food adulteration food synthetic dyes health of food consumers здоровье потребителей продовольственных товаров пищевые синтетические красители фальсификация пищевых продуктов
Subscribe to the journal Analytics to read the full article.
With the influx of foreign food products to the Russian market, the issue of creating a domestic regulatory framework regulating physico-chemical methods for the identification and determination of synthetic dyes in food products has become acute. Despite the introduction of standardized methods for the control of synthetic dyes in beverages, caramels, spices, canned fruit and frozen desserts, and the increased capabilities of federal agencies overseeing the entry of substandard adulterated food products into retail outlets, the problem remains urgent. The updated regulatory and technical framework should cover all types of domestic and imported food products, take into account current trends in the development of analytical instrumentation, the relevance and capabilities of new equipment to use its potential in improving the food quality control system.
Tags: food adulteration food synthetic dyes health of food consumers здоровье потребителей продовольственных товаров пищевые синтетические красители фальсификация пищевых продуктов
Subscribe to the journal Analytics to read the full article.
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