Food developers are faced with a complex body of regulations in the U.S. and Europe regarding the usage of natural coloring agents.

The above links to a video by a coloring expert presented during one of Prepared Foods' R&D Seminars.

Information on a pair of topics critical to the food and beverage industry was presented at Prepared Foodsí R&D Seminars.

The choice of colorant used in a product depends on an array of factors, from product formulation through shelflife storage conditions.With an ever-expanding palate of colorant options for food and

The success of many products depends on coloring additives. Keeping products ìlooking like newî remains a formulation challenge.

There is little question that consumers want natural, clean label products. According to the March/April 2008 issue of the Nutrition Business Journal, U.S. sales in the natural and organic foods

There is a growing demand for natural colors in the global marketplace.

Colorings and inclusions are key attractors in frozen desserts.

Healthful benefits continue to be a marketing angle for natural and organic products, but a new consideration may lure those consumers as well. Foods produced with ethical considerations in mind, such as fair trade products, could be positioned for quick growth.

Prepared Foods’ 2005 R&D Conference touched on the lure of natural red, as well as the importance of color selection. Confectionery speakers, meanwhile, discussed acidulant usage, functional candies and alternative sweeteners.