While they account for less than 2% of the of total finished product, food colors often encapsulate the image of your food product. People “see flavor” before they eat products and food coloring is a main form of advertising for what a consumer can expect. That said, when it comes to formulation, food colors are often the last ingredient product developers consider when making new products. Colors can be quite technical to work with and it’s helpful to work with experts when using them. This presentation goes over the basics of food colors, covering: different types on the market, basic formulating tips, regulatory information for the US market, and general trends seen in the industry.
This webinar’s presenter is Sandy Golden-Dukes. Sandy has been working in the food industry off and on since he was 14 years old. Growing up in the industry, he’s had the opportunity to watch the industry evolve and uses this experience to help customers with their formulation needs. With a degree in mechanical engineering, he offers a unique insight into process improvements to help customer get the most out of their ingredients and reducing R&D time. Sandy currently heads up the Business Development team at IFC Solutions helping food manufacturers source and work with food colors, lecithins, and release agents for their products. IFC Solutions has been a key ingredient provider to the food industry since 1939 and prides itself on its customer focused solutions.
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