Food Research International 65 (2014) 131

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Food Research International

journal homepage: www.elsevier.com/locate/foodres

Special Issue “ADVANCES IN PIGMENTS IN FOODS: CHEMISTRY,

TECHNOLOGY AND HEALTH”, following Pigments in food Congress, 2013
Edition (Novara, Italy)

As largely stated in previous Editions of Pigments in Food Congress,
born with the First Edition in Sevilla, Spain (1999), pigments are a key
group of components in foods largely differentiated under the chemical
aspect, able to deeply affect the acceptability of the food by the con-
sumers, as well as to positively affect health. Many technical and nutri-
tional traits characterize the class of “natural pigments from foods”, as
largely suggested by both the technological- and nutritional-addressed
scientific literature.
The importance of these pigments as “food colorants” is considered
today a critical issue in food science, particularly directed to the substi-
tution of the synthetic colorants in food (particularly azo dyes), interest-
ed by many negative indications (toxicity, allergenicity). Concerning
this point, green label, green approaches and consumer’s perception of
“healthy food” are key targets for today’s food industry.
The distribution of natural pigments in nature is very large: plant,
animal, bacterial, fungal and algae-/microalgae-derived pigments high-
light a complex fascinating biodiversity.
Owing to their economic importance, diversified products both for
food and nutritional use, as well as the daily consumption by billions
of people in many foods of natural origin, pigments are today the subject
of major interest for many areas of research such as food chemistry
(characterization), food technology (new “green”, solvent-free and sus-
tainable approaches and solutions; stabilization), nutrition and health
sciences (bioactivity of bioavailable pigments from natural origin, e.g.
carotenoids).
With this Special Issue on Food Research International, as natural
consequence of the VII Edition of the Congress Pigments in Foods (or-
ganized in Novara, Italy, 2013) under the patronage of the Food Chem-
istry Division of the EuCheMS, the Organizers want to resume the
scientific advances on this field of interest, dedicating it to all the aca-
demic researchers and industry technicians interested on this topic.
Moreover, some new information about nutritional value of these pig-
ments is provided too.
Waiting for the next Edition of Pigments in food Congress, which will
be organized in Cluj-Napoca (Romania), in June, 2016.
Marco Arlorio
Vincenzo Fogliano
Organizers of PIF 2013 and FRI’s Guest Editors

http://dx.doi.org/10.1016/j.foodres.2014.10.021
0963-9969/© 2014 Published by Elsevier Ltd.