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Coloring Options from Natural Sources

 
Due to increased consumer awareness of food ingredients, consumers are more concerned about the consumption of synthetic color additives. Many companies interested in developing a product that can be distributed globally, or companies concerned with the influence this European regulation may have on local regulations, are removing synthetic color additives from their products.

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.

Objectives:

Intended Audience(s): Product Developers, Management, Sales & Marketing, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner, Intermediate, and Advanced
Member Registration Fee: $55
Presentation Date: 06/08/09 3:30 PM
Duration: 1 hour 30 min.

Faculty:

Ronald E Wrolstad, CFS
Professor
Oregon State Univ

Dr Gabriel J Lauro

Ellen F Bradley CFS
Principal Food Scientist
River City Food Grp

Dr Sean Vincent Taylor
Managing Dir
Verto Solutions

Jody J Renner-Nantz
Food Science Chemist
DD Williamson Support Center

Stephen J Lauro

Colormaker Inc

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