Partner Series—Recent Developments in Natural Pigments

Available: On Demand

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Posted December 15, 2010 in Webinar, Bakery / Cereal, Confectionery, Beverages, Dairy, Frozen / Refrigerated Foods, Snack Foods, Seasonings / Spices, Sauces / Gravies / Soup, Colors

Speakers: Jeff Greaves, President, Food Ingredient Solutions, LLC

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Food Product Design Partner Series

While there is a large and growing array of natural dyes suitable for coloring acidic beverages and confections, options for natural colors to replace synthetic lakes have been limited. Recent developments have resulted in natural pigments that provide all-natural options for coloring a range of applications, including oil-based sauces, seasoning blends, colored sugars, powdered beverage mixes, panned candies, compound coatings and more. The new pigments allow for even coverage and stable shade at a lower use rate, and can improve stability and mask off flavors of certain natural colors, such as curcumin.

This Webinar will cover a number of important points, including: dyes vs. pigments; past limitations of natural pigments, particularly carmine; the development of natural pigments and their benefits; and applications for natural pigments.

Speaker:

Jeff Greaves Jeff has been in the natural color business for more than twenty years, doing formulation, application work, regulatory work, technical sales and founding/operating FIS. He has several color patents and his education includes a J.D. with specialization in environmental/administrative law (licensed to practice in NY) and an M.B.A. Jeff is a member of IFT and the Society of Cosmetics Chemists.

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