date:Jul 25, 2013
revealed 34% of participants ranked pH as the greatest stability challenge when working with naturally derived coloring for new product development.
The wide distribution of responses indicates that suppliers of natural coloring can create value with technical support for food and beverage manufacturers at their product development stage, said Campbell Barnum, vice president, branding and market development, DDW.
DDW surveyed a total of 41 industry technologists at the 2013 IFT Food Expo. Ab