Artificial dyes to exit Kraft’s shaped mac and cheese 11.01.2013 By Jeff Gelski The character-based shaped varieties also will have whole grains and reduced levels of sodium and saturated fat.Read More
Simple label trend spurring ingredient innovations 10.28.2013 By Keith Nunes Ingredient companies are developing technologies that meet the consumer's perception of natural.Read More
Sensient adds naturally-sourced blue, green colors 09.03.2013 By Jeff Gelski Potential applications include dairy, baked foods, beverages and confectionery items.Read More
F.D.A. approves natural source as blue color in candy, gum 08.16.2013 By Jeff Gelski Extracts of spirulina, a blue-green algae, provide a radiant blue and may be used in green blends.Read More
Colors trends twist to natural 07.12.2013 By Jeff Gelski Naturally-sourced options exist for such applications as macaroni and cheese, strawberry smoothiesRead More
Chr. Hansen changes regional structure 07.03.2013 By Jeff Gelski A group vice-president will head each of the three regions.Read More
Bag delivers color, then dissolves 05.21.2013 By Jeff Gelski The new bag may eliminate cross-contamination issuesRead More
Color cues: A view of flavor 03.13.2013 By Donna Berry The market for beverage colors is changing as processors seek ‘cleaner’ optionsRead More
Color entry through emulsions 03.01.2013 By Jeff Gelski New technologies allow the use of naturally-sourced colors in more applicationsRead More
Natural colors rising in the marketplace 02.28.2013 By Staff Globally, the use of natural colors in food and beverage launches outweighs the use of artificial/synthetic colors by 2 to 1.Read More