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.

CANNABIS PRODUCTS | AUGUST 2019

Extraction technologies concentrate active components of cannabis

Main extraction

Winston Boyd PhD Kevin Koby

August 12, 2019

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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.

Progressive Uses of Color in Food Product Development

Today's color makers are thinking outside of the box

Winston Boyd PhD

April 18, 2018

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Color manufacturers are helping food, beverage processors develop the next generation of clean label products.

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

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

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

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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.

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

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

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

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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.

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 PhD

David Feder , RDN

June 12, 2015

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

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

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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.

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 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.

Color Considerations: Natural versus Synthetic

Food and beverage formulators face new performance and cost-in-use considerations with new natural colorants replacing synthetic options.

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.