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Home » Authors » Winston Boyd PhD
Winston Boyd PhD

Winston Boyd PhD

Winston Boyd, PhD, is a food industry consultant with expertise in technology, operations, regulatory, and food-safety affairs, as well as M&A and business development strategies. In addition to his business activities, Dr. Boyd has authored a number of trade articles on food and ingredient technology. He has helped organize and presented at international symposia on food colorant technology. He can be reached at colordoc@execpc.com or through Prepared Foods magazine.

Articles

ARTICLES

DDW_reds

Food Color Experts Declare Red as 2021’s Color of the Year

No food color has been subjected to efforts to “go natural” more than red
Winston boyd
Winston Boyd PhD
January 21, 2021
One Comment

Color is arguably the most important initial sensory cue we get from a food or beverage. It helps us almost immediately make a preliminary judgement about the desirability, quality, and palatability of what we plan to eat or drink.


Read More
Donuts with Blue Icing

Selecting Synthetic, Natural Colors

It's color that first tells the consumer that a food or beverage is flavorful and desirable
Winston boyd
Winston Boyd PhD
February 26, 2020
One Comment
The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants.
Read More
Colorful Icing on Chocolate Cupcakes
2020 PREDICTIONS: COLORANTS

Color Technologists are Creating Safe,Stable, Long-Lasting Natural Colors

In many cases, suitable "one-for-one" synthetic food colorant replacements do not exist
Winston boyd
Winston Boyd PhD
December 19, 2019
No Comments
Recent trends in the food industry have favored the use of naturally derived food colorants at the expense of synthetic food coloring ingredients. This has been welcomed by consumers and activists, but it has presented challenges to food manufacturers.
Read More
Bottles of Cannabis Extractions
CANNABIS PRODUCTS | AUGUST 2019

Extraction technologies concentrate active components of cannabis

Main extraction
Winston boyd
Winston Boyd PhD
Kevin Koby
August 12, 2019
No Comments
Ingredient companies use extraction technologies to concentrate the active components in cannabis. This is a boon to makers of legal cannabis edibles and beverages seeking to produce a variety of functional commercial products that have consistency and quality.
Read More
Colorful Popsicles

Progressive Uses of Color in Food Product Development

Today's color makers are thinking outside of the box
Winston boyd
Winston Boyd PhD
April 18, 2018
No Comments
Color manufacturers are helping food, beverage processors develop the next generation of clean label products.
Read More
Rainbow cake made with various food colorants

New Food Colorants for 2017

When it comes to adding new food colorants to the palette, the future looks bright
Winston boyd
Winston Boyd PhD
February 17, 2017
No Comments

Natural ingredients are the gold standard in the food and beverage industry today, and food colorants are no exception.


Read More
Naturally red and purple carrots have extended the root's use as a colorant source beyond traditional orange and yellow

Natural Food Colors in Product Development

Where food colorants are concerned, there are unstoppable changes afoot in the industry
Winston boyd
Winston Boyd PhD
June 17, 2016
No Comments

The “natural colors only” movement resulted in sweeping reductions in the use of synthetic colorants and, understandably, a concurrent rise in interest in naturally derived food colorants.


Read More
Berries

Premixes Mix it Up

At the root of any sound process is the formulation; with rare exceptions, getting things precise at this fundamental stage is the most critical step
Winston boyd
Winston Boyd PhD
January 11, 2016
No Comments

With ingredients that make up the large proportion of a formulation, process is relatively simple.


Read More
Ingredion-AngelFood_14

Hard Boiled Crisis

Avian flu led to a great fall in the egg industry, but scientists have been working to replicate the incredible, edible egg’s functional capabilities
Winston boyd
Winston Boyd PhD
August 27, 2015
No Comments
The image of migrating water fowl as a natural sign of the changing of the seasons. But sometimes, there’s more to the picture. This year, a form of avian flu spread by those gracefully migrating birds led to the deaths of millions of Midwestern turkeys and laying hens—and a subsequent shortage of eggs.
Read More
Consumers demand low-sodium products and products featuring gourmet salt

Balancing Low-Sodium Products and Gourmet Salt Demand

Product developers cleverly balance demand for new products featuring gourmet salts as well as reduced-sodium profiles
Winston boyd
Winston Boyd PhD
David feder 200x200
David Feder , RDN
June 12, 2015
No Comments

Demand for low-sodium foods is as strong as the growth in the gourmet salt market. What’s behind the dichotomy?


Read More
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Heinz Dip & Crunch

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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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2022 SEGMENT GROWTH

Which food & beverage segment will experience the most growth in 2022?
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Accelerating New Food Product Design and Development, 2nd Edition

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