Speakers at Prepared Foods’ R&D Seminars discussed applications for naturally derived colors, and some common misconceptions about FD&C color additives.
May 15, 2013
Color plays a key role in food choice, influencing taste thresholds, sweetness perception and food preferences. So explained Jennifer Brown and Glen Dreher, Ph.D., global application scientists at DD Williamson, in their “Natural Colors: Application Workshop.”
Many products and ingredients contribute to a functional food or beverage’s success, yet not all of these fall into the “functional” or “nutritional” ingredient categories. These can include flavors, texturizers and colors--all of which can have a decisive influence on consumers’ assessment of a food or beverage.
