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

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


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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
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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.
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Coloring Within the Lines

The appearance of any food or beverage has an enormous impact on the consumer’s evaluation of its quality, freshness, palatability and healthfulness
Winston-boyd
Winston Boyd PhD
April 9, 2015
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When a chef prepares a dish, he/she pays attention to more than just execution of a recipe or cooking process.
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feat

Premixes for Ingredient Systems

Whether referred to as premixes or preblends, the precise combining of ingredients into a single system allows processors to control consistency, as well as costs
Winston-boyd
Winston Boyd PhD
January 13, 2015
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A preblend or premix is a mixture of components that have been blended together, in-house or by an ingredient supplier, and provided to a processor as a preliminary step in the production of a final food or beverage product.
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colors, colorant

Color Considerations: Natural versus Synthetic

Food and beverage formulators face new performance and cost-in-use considerations with new natural colorants replacing synthetic options.
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Winston Boyd PhD
June 30, 2014
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When new beverage company Golazo Inc. entered the market offering “healthier natural sports and energy drinks,” it made the introduction with several flavors of beverages designed to provide hydration, electrolyte replacement and quick energy.
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