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

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 PhD
February 26, 2020
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.
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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 PhD
February 17, 2017

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


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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 PhD
June 17, 2016

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.


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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 PhD
January 11, 2016

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


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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 PhD
August 27, 2015
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 PhD
April 9, 2015
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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