Donald Pszczola

Donald E. Pszczola

Over the past year, colorings have frequently been in the spotlight. An FDA panel voted against warning labels for synthetic colors. A caramel color ingredient found itself under attack under California’s Proposition 65, spurring a lawsuit. Concerns are being raised that while natural colors may offer improved functionality and stability, they may be at greater risk for adulteration.

When considering which colorants to choose, manufacturers have been faced with a kaleidoscope of issues this year, including  regulatory changes, adulteration concerns, new studies, enhanced natural color developments, an FDA panel vote, and many others, including the usual one: cost.In 2011, there also have been a number of breakthrough developments that increased the stability of natural colors…






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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola
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