Approaching natural colors and flavors, from concept to science to store shelves
Joe Farinella of Imbibe delved into regulatory aspects, supply chain challenges, and formulation concerns regarding natural flavors and colors. A stability testing case study offered insights into transitioning to natural coloring, shedding light on supplier and manufacturer challenges.
Feeding the Future: Food for Kids Summit Recap
The Food for Kids Summit revealed efforts to increase veggie consumption among children, from early introduction to stealth-health approaches. Cauliflower pizza crust is highlighted as a plant-based option.
