Articles by Winston Boyd PhD

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.

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

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.

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

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