Winston Boyd PhD

Winston Boyd, PhD, is a food industry consultant with expertise in technology, operations, regulatory, and food-safety affairs, as well as M&A and business development strategies. In addition to his business activities, Dr. Boyd has authored a number of trade articles on food and ingredient technology. He has helped organize and presented at international symposia on food colorant technology. He can be reached at colordoc@execpc.com or through Prepared Foods magazine.

Food Color Experts Declare Red as 2021’s Color of the Year

No food color has been subjected to efforts to “go natural” more than red

Winston Boyd PhD

January 21, 2021

Color is arguably the most important initial sensory cue we get from a food or beverage. It helps us almost immediately make a preliminary judgement about the desirability, quality, and palatability of what we plan to eat or drink.

Selecting Synthetic, Natural Colors

It's color that first tells the consumer that a food or beverage is flavorful and desirable

Winston Boyd PhD

February 26, 2020

The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants.

2020 PREDICTIONS: COLORANTS

Color Technologists are Creating Safe,Stable, Long-Lasting Natural Colors

In many cases, suitable "one-for-one" synthetic food colorant replacements do not exist

Winston Boyd PhD

December 19, 2019

Recent trends in the food industry have favored the use of naturally derived food colorants at the expense of synthetic food coloring ingredients. This has been welcomed by consumers and activists, but it has presented challenges to food manufacturers.

Progressive Uses of Color in Food Product Development

Today's color makers are thinking outside of the box

Winston Boyd PhD

April 18, 2018

Color manufacturers are helping food, beverage processors develop the next generation of clean label products.

Rainbow cake made with various food colorants

New Food Colorants for 2017

When it comes to adding new food colorants to the palette, the future looks bright

Winston Boyd PhD

February 17, 2017

Natural ingredients are the gold standard in the food and beverage industry today, and food colorants are no exception.

Naturally red and purple carrots have extended the root's use as a colorant source beyond traditional orange and yellow

Natural Food Colors in Product Development

Where food colorants are concerned, there are unstoppable changes afoot in the industry

Winston Boyd PhD

June 17, 2016

The “natural colors only” movement resulted in sweeping reductions in the use of synthetic colorants and, understandably, a concurrent rise in interest in naturally derived food colorants.

Premixes Mix it Up

At the root of any sound process is the formulation; with rare exceptions, getting things precise at this fundamental stage is the most critical step

Winston Boyd PhD

January 11, 2016

With ingredients that make up the large proportion of a formulation, process is relatively simple.

Hard Boiled Crisis

Avian flu led to a great fall in the egg industry, but scientists have been working to replicate the incredible, edible egg’s functional capabilities

Winston Boyd PhD

August 27, 2015

The image of migrating water fowl as a natural sign of the changing of the seasons. But sometimes, there’s more to the picture. This year, a form of avian flu spread by those gracefully migrating birds led to the deaths of millions of Midwestern turkeys and laying hens—and a subsequent shortage of eggs.

Consumers demand low-sodium products and products featuring gourmet salt

Balancing Low-Sodium Products and Gourmet Salt Demand

Product developers cleverly balance demand for new products featuring gourmet salts as well as reduced-sodium profiles

Winston Boyd PhD

David Feder , RDN

June 12, 2015

Demand for low-sodium foods is as strong as the growth in the gourmet salt market. What’s behind the dichotomy?

Coloring Within the Lines

The appearance of any food or beverage has an enormous impact on the consumer’s evaluation of its quality, freshness, palatability and healthfulness

Winston Boyd PhD

April 9, 2015

When a chef prepares a dish, he/she pays attention to more than just execution of a recipe or cooking process.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Winston Boyd PhD

ARTICLES

Food Color Experts Declare Red as 2021’s Color of the Year

Selecting Synthetic, Natural Colors

Color Technologists are Creating Safe,Stable, Long-Lasting Natural Colors

Progressive Uses of Color in Food Product Development

New Food Colorants for 2017

Natural Food Colors in Product Development

Premixes Mix it Up

Hard Boiled Crisis

Balancing Low-Sodium Products and Gourmet Salt Demand

Coloring Within the Lines

Unlock the Future of Food and Beverage Innovation

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