Abbey Thiel, PhD, is a food scientist, industry consultant, and expert in ingredient functionality and food innovation. She holds a PhD in Food Science from the University of Wisconsin–Madison and is a science communicator focused on making food science accessible. She also teaches an online course, Food Science for Beginners, covering ingredient functionality and food innovation, and is host of the popular “Abbey the Food Scientist” YouTube show. She can be reached at aethiel1991@gmail.com.
Eight synthetic dyes are on the chopping block—are your formulations ready to survive without them?
Natural pigments aren’t plug-and-play, and the brands that wait will pay in cost, speed and shelf appeal.
From stability and sourcing to flavor impacts and cost, natural pigments require new strategies across formulation, labeling and supply chains.
