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.

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

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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.

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 PhD

December 19, 2019

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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.

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.