Learn which sources for color in nature qualify for recognition as a color additive and challenges food and beverage processors are now faced with in formulating with naturally derived alternatives to synthetic color additives.
Product Developers, Management, Sales & Marketing, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, and Advanced
Member Registration Fee:
06/08/09 3:30 PM
1 hour 30 min.
Ronald E Wrolstad, CFS
Oregon State Univ
The chemical composition of foods and its relationship to quality broadly describes my research activities. Anthocyanin pigments and polyphenlics of fruits and vegetables are of particular interest with emphasis being on their possible health benefits. Their role in color quality of fresh and processed foods, and their use as natural colorants are additional applications. Authenticity of fruit juice beverages is another application of the analytical methodology and the compositional database.
Dr Gabriel J Lauro
Ellen F Bradley CFS
Principal Food Scntst
River City Food Grp
Ellen has been the principle of her own consulting firm for the past 10 years. She specializes in new product development, and labeling for local, regional and international clients. She is active on local, regional and national IFT committees. Prior to founding her business, Ellen held leadership positions at Stone Mill Foods (acquired by Reser’s Fine Foods). As Stone Mill Food’s Head of Research & Development, she developed refrigerated salads, dips, desserts and side dishes managed the Quality Assurance team, led the development of the HACCP program as well as the recall program, developed all product labeling and participated as a member of the executive team. Prior to Stone Mill Foods, Ellen developed new dry mix soups, sauces and beverages for Boyd Coffee Company. She holds a degree in Food Science from Oregon State University.
Dr Sean Vincent Taylor
Sean Taylor received a B.S. in chemistry from Penn State University and his M.S. and Ph.D. from Cornell University in organic chemistry. He was a postdoctoral fellow at the Swiss Federal Institute of Technology (ETH) in Zurich, Switzerland. From 2002-2005 he was an assistant professor in the Department of Chemistry at Ohio State University, where his research group studied natural products biosynthesis and function. Dr. Taylor is currently the Scientific Director of the International Association of Color Manufacturers, headquartered in Washington, DC.
Jody J Renner-Nantz
Food Science Chemist
DD Williamson Support Center
Jody Renner-Nantz is a Food Science Chemist at the D.D. Williamson Support Center in Louisville, Kentucky (USA) and provides technical support for customers in the use of naturally derived colorings in food and beverage systems. She also guides development of new coloring products. In this position, she interfaces with pigment coloring experts in academia and industry. She has attended and presented at international pigment conferences and has worked as a research assistant for the Food Science Department at the University of California, Davis. She holds a bachelors and masters degree in Food Science from Purdue University and UC, Davis, respectively.
Stephen J Lauro
Stephen J. Lauro graduated from the University of California, Irvine, in 1986 with a Bachelor's Degree in Biological Sciences; from the Graduate School of Management at UC Irvine in 1987 with a Masters Degree in Business Adminstration; and from Southwestern University School of Law in 1989 with a Juris Doctorate. He was admitted to the State Bar of California in 1990 and actively practiced law in both Federal and State courts for eight years. As an attorney, Mr. Lauro represented clients importing and distributing ingredients for consumption in food and nutriceutical products. Mr. Lauro founded colorMaker, Inc. in 1996 in Anaheim, CA. He wound down his law practice between 1996 and 1998 and therafter dedicated himself full-time to the development of natural color blends for the food and nutriceutical industries. ColorMaker develops custom natural color blends that are standardized for strength, stabilized for safety, and validated for quality which improve the allure of foods and beverages through visual appeal. As the President of colorMaker, Mr. Lauro entered a strategic partnership with D.D. Williamson & Co. in 2000 in Louisville, KY. Together, colorMaker and D.D. Williamson offer caramel colors, natural colors, and natural color blends which improve the visual appeal of foods and beverages.