Recent years have seen a marked increase in the use of natural food colorants by the food industry, which has responded to the consumer demand for products containing ingredients which are perceived to be more healthy. This edition provides greater coverage of the practical and industrially important aspects of the subject, and emphasis is on industrially important topics such as chemical stability, solubility and other relevant physico-chemical properties. The use of biotechnology in pigment production and modification is described, with particular attention to commercial applications. Industrial users of natural food colorants and manufacturers and suppliers of colorants should find this book a useful productivity tool, as it saves their time in obtaining essential information. Researchers and students with an interest in the subject should find it a comprehensive source of reference.