Lofstedt, Ragnar - In: Journal of Risk Research 12 (2009) 5, pp. 537-557
Food colourings and flavourings have a long history. Spices and preservatives have been added to foods for millennia in order to make them last longer and taste better. Herbs, spices, pepper and salt, and other natural flavours and preservatives remain popular to this day. But over the last...