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Almost all societies without exception have been adding colour to their food for thousands of years. Early food colourings were commonly made from spices such as turmeric, along with crushed seeds. People added colour to food historically for many of the same reasons that we do today - mainly to enhance natural colours, to produce a more familiar look to food, and also for decorative purposes. Food colouring is especially popular with preserved foods, which tend to change colour and become dull. Although these foods are perfectly safe to eat, they don't look appealing, and food colouring can make them more appetising.

turmeric

Other sources of natural colouring for food include various minerals. Chemists have also developed purely synthetic food colouring, to obtain especially bright colours or to create colours which are hard to find in nature, such as the colour blue.

 

Today, natural dyes and colourants have gone beyond an art form to a highly regulated and technically advanced industry. With an increasing awareness of what goes into a can or cosmetic product, natural food colours are not just capturing the imagination, but also have a burgeoning market base.

Molecule

At AFFF Chemicals, we do not only specialise in food colouring but also in distributing an entire range of ingredients geared for the beverage, nutritional, flavour, personal care, cosmetic, and pharmaceutical industries.

 

Below is a list of our various chemical and liquid food and fragrances with their prices. Please click on the links to view them.

 
AFFF PRICE LIST FEBRUARY 2013  
 
 
 
 
   

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TRIAAXLE LOGISTICS DEVELOPMENTS (PTY) Ltd T/A AFFF CHEMICALS    
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