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Food Processing July 2009 David Feder	Color Me Natural Colorant specialists are helping food and beverage manufacturers with naturally derived products that deliver vibrant-yet-real tints for products to keep appeal high but chemistry to a minimum.
Food Processing December 2008	Ingredient Round Up: Colorants More food and beverage processors formulate with natural alternatives to synthetic food color additives in response to changing consumer preferences.
Food Processing February 2012 Mark Anthony	Ingredient Manufacturers Meeting Demands for Visually Appealing Natural Organic Colors Consumers are looking for more natural and organic products, and that translates into demand for natural and organic color additives.
Food Processing July 2012	Often-Used Color Additives Difficult To Find Au Naturel Growing demand for clean label colors means even "natural" won't cut it with informed consumers.
Food Processing November 2009 David Feder	When it Comes to Food: What is Natural? As a marketing enhancement, "All-Natural" is a natural. But as a definition on a food or beverage label, it resides in a gray legal area.
Prepared Foods April 1, 2005 Marcia A. Wade	Ingredient Challenges: Putting Color in Those Cheeks As organic colors, nutritional functionality and digital imaging enter the picture, food manufacturers are getting some bright ideas. But regardless of what lies over the rainbow, food coloring is highly regulated by the FDA.
Food Processing September 2006 Kathryn Trim	Coloring naturally As the organic and natural market continues to boom, innovative new approaches to natural colors ensure a bright and colorful future.
Food Processing February 2013 Winston Boyd	Food Colorant Trends Show Natural is Critical for Consumers Color manufacturers are following the "natural" trend by working closely with food, beverage and drug manufacturers to create and stabilize colors derived from natural sources.
Food Processing September 2005	IFT Show review: Hot and sweaty ... but healthy Healthful ingredients dominated IFT's steamy New Orleans show. Also, the winner of the 2005 World Food Prize was announced.
Food Processing July 2011 Mark Anthony	Botanical Ingredients Lend Color and More to Food and Beverage Products Consumer interest in natural and organic products is translating into some colorful innovations.
Food Processing July 2010 Dave Fusaro	When It Comes to Synthetic Food Colors: Beware the 'Southampton Six' With a link to hyperactivity established, Europe slaps warning labels on six synthetic colorants.
Food Processing May 2012 Diane Toops	Much Ado About Caramel Coloring While science refutes the 4-MEI/caramel coloring-cancer connection, soda makers reformulate for California.
Prepared Foods October 1, 2006 Marcia A. Wade	Looking at Sensory Coloring Rarely is a product's coloring consciously noticed by consumers -- unless a product is uncommonly or incorrectly colored.
Food Processing August 2007 Mark Anthony	Color me healthy Understanding the key role of color in product development and the micronutrients contributed by natural colors.
Food Processing December 2009	Ingredient Round Up: Colorants Certified organic annatto... Colors and color emulsions... Natural purples... etc.
Food Processing February 2007	Ingredient Round-Up: Colorants Edible Glitter can add color in new ways... Tomat-O-Red offers a all-natural, vegetarian and kosher alternative to coloring... White chocolate can be naturally colored and flavored for use in confections... etc.
Food Processing April 2013 David Phillips	Beverage Trends Point To Natural Ingredients And Safe Sources Of Energy And Nutrition Whatever the beverage ingredients of future are, there is a pretty good chance they will be all-natural and good for you, says, Kelly Weikel, senior consumer research manager with market research firm Technomic Inc., Chicago.
Food Processing May 2013 Dave Fusaro	Natural Colors Outsell Synthetic Ones Mintel-Leatherhead joint research shows the scales tipped in 2011.
Food Processing April 2012 Mark Anthony	Processors Working to Remove the Guilt From Desserts and Confections Confection manufacturers are facing a new challenge, that of avoiding chemicals and preservatives consumers have been shunning.
Nutra Solutions May 1, 2006	R&D Applications: Fiber Fortification with Color Interest in dietary fiber and lycopene has increased by 55.8% and 32.9%, respectively.
Prepared Foods October 9, 2007 Steven Young	Article: Keeping Up Appearances: Formulating with Colors and Inclusions Coloring can be of critical importance in the overall acceptance or rejection of finished foods, such as frozen desserts.
Food Processing March 2008	Demand for natural colors As consumers scrutinize food labels for artificial ingredients of all kinds, natural colors are growing in number.
Food Processing March 2011 Mark Anthony	Beverages No Longer Equal Empty Calories Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.
Prepared Foods January 1, 2006	Tips on Color and Candy Topics Today's natural colors can be used effectively in a wide variety of applications.... Balancing sweet and sour in non-chocolate confectionery products... Alternatives to sucrose provide sweetness, functionality... etc.
Prepared Foods February 5, 2006	Color it Red Tomat-O-Red, a natural tomato lycopene, has been approved by the FDA for coloring beverages, dairy products, confectionery products and baked goods.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Food Processing April 2005 Kantha Shelke	How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients?
Prepared Foods June 2, 2006	Abstracts New sweetener granted GRAS status... Natural raw materials meet technological demands, functional requirements... Mineral-rich functional phosphates... Recently expanded line of salt replacers... Comprehensive information for food starch selection... etc.
Food Processing April 2007 Kathryn Trim	Organic Supply and Demand Organic ingredients are ramping up to meet processors' needs. Advance planning is the best sourcing ingredient.
Nutra Solutions April 1, 2005 Marcia A. Wade	The Function Junction The Prepared Foods' 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success.
Prepared Foods September 1, 2006	Abstracts -- September 2006 Pleasing packaged foods flavors... Jonesing for Java... Clean and natural... Exciting extrusions... Certified organic color... Keep on the grass... From concept to consumer... A clean onion... Powerful seasonings... Dairy in the air... etc.
Food Processing April 2006	From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates.
Nutra Solutions April 1, 2005	A Satisfied FDA LycoRed Natural Products' tomato lycopene extracts get GRAS status.
Food Processing July 2006 Frances Katz	More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities.
Nutra Solutions September 1, 2005	Like Health? Then Lycopene Because of a high lycopene content, research associates diets rich in tomatoes with good cardiovascular, prostate and skin health. Lyc-O-Mato Powder is designed to fortify foods with these beneficial tomato phytonutrients.
AskMen.com Sachin Bhola	Color Coordination: Sachin On Fashion While there is something to say about sartorial trial and error, a lot of us guys would be much happier and better off if it was spelled out for us. Here's a simple color coordination guide.
Food Processing December 2006 David Feder, R.D.	Well Noted: The four B's of nutraceuticals With few exceptions, wellness ingredients are restricted to beverages, bars, baked goods and breakfast foods. Processors need to look at other opportunities to incorporate functional ingredients into the food chain.
Nutra Solutions March 15, 2006 Claudia O'Donnell	Nutritionals at the Tipping Point Ingredients such as omega-3s, lutein and lycopene slowly are expanding from the dietary supplement into the food industry both as components naturally present in foods and as added ingredients, primarily in bar and beverage applications.
Food Processing October 2006 Frances Katz	35th Annual R&D Survey: `How do I know you're organic?' Consumer interest in organic and healthy products is forcing R&D teams to learn agronomy, a little pharmacology and new methods of ensuring food safety.
This Old House	Making a House a Home Using Exterior Color You can update the color of your lived-in house and its accent details to refresh its style
AskMen.com Sachin Bhola	Meaning Of Colors Understanding the meaning of colors is a good first step in figuring out what works for you, because color can have a lot of influence over us and others
Food Processing August 2012 Diane Toops	IFT 2012 Prototypes Make Visitors Hungry For More Our editor offers a list of her favorite food and beverage prototypes from this year's annual meeting and food expo.
Fast Company Rachel Gillett	What Your Logo's Color Says About Your Company (Infographic) Research suggests that your logo's design -- and specifically its colors -- have more bearing on your customers' opinions than you might think.
Food Processing June 2006 David Feder	Well Noted: Behold the Power A visit to the "Power of Five" conglomeration of food shows in Chicago last month left the distinct impression that organic foods "are where it's at" in terms of innovation and sales growth.
Food Processing August 2006 Feder & Fusaro	Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.
Prepared Foods August 11, 2006	Organic Flavors, Au Naturel Organic flavors and ingredients manufactured according to standards specified by the National Organic Program may display USDA Organic Seal.
Nutra Solutions May 1, 2006 Kerry Hughes	From Organic and Natural to Fair Trade Foods produced with ethical considerations in mind, such as fair trade products, are on a fast growth track.
Food Processing August 2012 Fusaro & Toops	Starbucks' Howard Schultz Describes 2012 as 'Golden Age of Nutrition' Starbucks' Schultz description aptly describes 2012 IFT Annual Meeting and Food Expo.
PC Magazine April 12, 2011 Jill Duffy	Adobe Color Lava Photoshop users can now put their iPad to use as a palette to interactively blend colors as if they were paint and save them to swatches to use in Photoshop. Adobe Color Lava could be more responsive, but still it's a good companion to the leading digital art software package.
Prepared Foods March 1, 2005	Abstracts Study identifies fastest-growing food, beverage categories... Workshop on fighting "off flavors"... Starches for ground-and-formed meats... Manufacturing dairy-based Indian foods... Minerals with a synergistic effect... Tomato nutrient-rich powder receives GRAS status... etc.