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The article offers information related to the importance of colors for flavorful and desirable food or beverage. It mentions about market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants; and use of Synthetics available in concentrated form and dissolve readily in water (dyes) or disperse well in fat-based systems, for coloring.

The article offers the author's view on food coloring and additives. He mentions that both are viewed with suspicion in response to studies linking them to diseases such as hyperactivity while processors experienced challenges amidst a clean label trend induced by consumer opinion. An overview of the introduction of natural colors to food is also presented.

The article discusses the role of natural ingredients like colorants for healthier options in the food and beverage industry. The healthier options in the type of ingredients used in processed foods are driven by a wave of consumer demand for both cleaner labels and healthier foods. It reveals the natural color breakthroughs in the development of a titanium-free natural white colorant made from rice starch.

The article focuses on some of the trends to be popular in 2020 in Color industry by color technologists creating safe, stable, long-lasting natural colors. Topics discussed include innovation of red beet colorant provide appealing berry-red color in applications such as ice cream and powdered beverages, and turmeric oleoresin, spice extract and its purified form match to Yellow used in beverages, confections, and other prepared foods.

The article focuses on extraction technologies can help concentrate the active components in cannabis. It mentions primary goal of cannabis extraction is to produce functional concentrates of specific bioactive substances and components extracted from cannabis for use in cannabis products are not only lipid-soluble. It also mentions process of producing cannabis concentrates begins with the strain selection to yield CBD-dominant concentrates.

The article discusses the use of premix ingredients in food and beverage formulations for cost and time savings. Topics covered include considerations in the addition of nutraceuticals for longer shelf life, flavor and color, proper micronutrient content for the right dose of mineral nutrients and vitamins and reduction of artificial ingredients. Also cited are advantages in using premixes, implementation of the right processing technology and label claims validation of premix content.

The article indicates that food processors are scrambling to find effective replacements for eggs. Topics discussed include the current egg crisis due to avian flu and the spiraling prices of eggs as well as liquid egg whites and powdered eggs filling some of the egg shortfall. Also mentioned are ingredient makers having impressive technological substitutes as well as the key functions of eggs, such as structure, mouthfeel and emulsification requiring several different ingredients in concert.

The article focuses on the growth in the demand for low-sodium foods and the gourmet salt market. Topics covered include the challenge posed by the conundrum of gourmet salt versus low-salt to processors, the failure of studies to establish a connection between dietary sodium intake and direct-cause disease states and the members of the alkali metal family that can produce salty perception. Also mentioned are the sources of salt in the American diet such as bakery products.

The article reports developments and trends in the prepared food and beverage sectors, particularly in the U.S., as of April 2015. It focuses on the importance of the appearance and presentation of the products, which mainly affect a consumer's assessment of their quality, freshness, palatability and healthfulness. Also discussed are the changes in labeling laws, particularly about additives, including colorants. INSET: These Colors Don't Run.

The article reports on the precise combining of ingredients in a premix food system for quality control and cost efficiency as of January 2015. Topics discussed include the investment of time and resources in weighing each system component, in blending, in quality and safety checking, and in packaging, and the direct proportion of formulation complexity to risk of error. Also mentioned is the cost savings of vitamin and mineral premix manufacturers when they buy individual components.

The article discusses the need of food and beverage formulators to deal with differences in cost of use and performance as they seek to replace synthetic colorants with those from natural sources. Topics covered include the preference of beverage firm Golazo Inc. for natural colorants, the demand of consumers for cleaner labels and issues concerning the accuracy of the "natural color" terminology based on the regulation of the U.S. Food and Drug Administration (FDA). INSET: Powerfully Natural Color.

The article explores natural food colorants derived from fruits and vegetables that contribute to the overall health profile of the daily diet. It explains carotenoids and anthocyanins, the most commonly known categories of natural colorants with extra touch of health. The article also discusses a study that linked artificial colorants with hyperactivity in children and the controversial cochineal red food colorant used by Starbucks and reviews the nutraceutical benefits of natural colorants.

El artículo aborda la necesidad de producir nuevos productos alimenticios con menos contenido de sal. Los temas tratados incluyen la creciente demanda de alimentos con bajo contenido de sodio en el mercado; la solubilidad del cloruro de sodio en la saliva debido a la presencia de iones de sodio; y dos enfoques comunes para la reducción del sodio en la dieta: la extracción y sustitución de la sal.

El artículo presenta las opiniones del autor sobre el creciente uso de colores en los productos alimenticios. Los temas discutidos incluyen la historia de los estudios sobre los aditivos alimentarios, los problemas de salud causados por ellos en el decenio de 1970, las innovaciones en aditivos' de fabricación, las restricciones impuestas en el uso de aditivos artificiales en los piensos y en la confianza de los consumidores.

The article provides information on the role of proper nutrition in the health of the eyes. Cataracts are an issue of concern, especially for older people. While age plays an important role in eye health, recent medical research points to weight maintenance, micronutrient and cardiovascular disease as causes of poor eye health. Vitamin A and beta-carotene, as well as lycopene are found to be good for the eyes.

The article focuses on color and appearance as two critical factors in consumer choice while purchasing food items. It adds that such consumer preferences have creating enormous demand for natural colorants that can withstand the extreme conditions of modern processing. It also mentions of regulatory limits on artificial color in Europe as a driving force for the huge demand of natural and healthy colors.

In this article, the author focuses on the growing awareness regarding the effect of food colorants on children particularly on the connection between hyperactivity in children and the ingestion of synthetic colorants.

The article examines the filling or topping as an important part of a luxurious dessert. Cream, butter, and other fresh dairy products are some of the ingredients used to make desert fillings or toppings. However, for larger production, it is said that it is not always possible to use the same set of ingredients due to shelf life and other issues. As such, the article presents some substitutes and additives like shortening, emulsifiers, and modified starches.

The article evaluates the Lunasin-XP proprietary ingredient for inclusion in soyfoods, nutritional supplements, cosmeceuticals and functional foods and beverages from the Fairfield, California-based Soy Labs LLC.