Pigments in your food

Twelve years ago the first Pigments in Food conference was organized to bring together scientists specialized in the research of pigments to share their results and problems with each other. The most important aim of the congress was to offer a possibility for scientists such as pigment chemists, food chemists, food technologists, agriculturists, nutritionists, and also industry people from all over the world to meet and discuss the different aspects of food pigments. The content of the conference primarily, but not exclusively, addresses anthocyanins, carotenoids and chlorophylls. This special issue allows the reader to take a look at the versatility of topics that were presented on the most recent congress in the series, namely, the 6th International Congress on Pigments in Food entitled “Chemical, Biological and Technological Aspects” held in Budapest, Hungary, from 20 to 24 June, 2010.