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Louisville, Kentucky USA (March 3, 2015) – DDW “The Color House” has completed research on the stability of natural coloring in two select bakery applications. Scientists at DDW’s R & D laboratory in Louisville have learned which natural colorings provide the best potential for color retention. The study included various types of annatto extract, turmeric […]

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The following excerpts were taking from the article Carotenoids for Color by Rachel Adams in the January 2015 Colors Survival Guide from Food Product Design. Because all carotenoids fall somewhere in the line of yellow, red or orange, there are several options to create the ideal color in that range – whether formulating dairy products, […]

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The following excerpts were taken from the article Colorful ways to quench a thirst by Donna Berry, published in Food Business News, February 10. 2015. [one_half]Though thirst and hydration, maybe nutrition, and sometimes celebration, may motivate consumers to drink a beverage, color often influences selection. Appropriate colors reassure the consumer that the beverage will taste […]

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