Food Technologists Choose pH Value As Main Technical Challenge In Using Natural Colors

With more and more food companies responding to consumer demands by using natural colorings for their products, food coloring specialist D.D. Williamson wondered what food technologists felt was the key technical challenge presented by the trend. Polling 41 technologists at the recent IFT Food Expo, DDW found that 34 percent cited pH value as the main challenge affecting the stability of coloring. The participants, all of whom held technical positions, also cited (in descending order of importance) heat, light, distribution or storage, interaction with other components, and solubility as challenges to using natural food colorings.