DDW POSTS INTERVIEW WITH DAVID SCHMIDT, PRESIDENT & CEO INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION

LOUISVILLE, KY, USA — (22 February, 2012) – In its latest “Expert Answers” video, D.D. Williamson interviews David Schmidt, President and CEO, International Food Information Council Foundation, discusses the need for enhancing the color of food.

Schmidt cites many reasons why food coloring is added to food and beverage products, saying: “Colors are added to foods for many important reasons but first it’s important to understand that whether colors are manmade or occur naturally, that the FDA approves their use in foods before they’re allowed to be added on the food label.”

“One of the many reasons colors are used is to reduce color loss that often happens from exposure to air, to light, to extreme temperature conditions or otherwise storage conditions.” This includes “enhanced natural variation that occurs in colors that end up on many consumers’ dining plates” and also enhanced “vividness and brightness of colors that occur in nature.”

The International Food Information Council (IFIC) Foundation is a nonprofit organization dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good. Visit www.foodinsight.org for more information. You can also read David Schmidt’s full biography here.

Schmidt adds: “One of the main purposes of food colors is to add pleasure to dining [and] it helps make food fun. Just like we don’t watch black-and-white movies as much anymore as much as we do living color ones, we like our food colorful, too. So it adds to a very pleasurable dining experience.”

To see the full interview, please visit http://www.ddwilliamson.com/Expertanswers

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To enhance visual appeal, DDW provides a wide variety of natural food and beverage colorings for manufacturers. Learn more about our variety of natural coloring products.

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DDW Releases Video on Caramel Color in Soft Drinks

Louisville, KY, USA — (February 21, 2012) DDW’s latest in its continuing Expert Answers Series features Graham Merryweather, Senior Vice President.

The 60-second video, produced in DDW’s laboratories, demonstrates aspects of acid stability of caramel color in soft drink concentrates. It reviews category choices for beverage product developers. The video clip, which is on Dairy Foods TV and is currently featured on the Dairy Foods homepage, is extracted from a previously-released 5-minute video, “Secrets of Caramel Color.”

You can watch the “Secrets of Caramel Color in Cola” video below:

To see other videos from DDW, visit our YouTube Channel or view our Expert Answers Series.

Additionally, you can stay updated for future video releases by adding us on Twitter and Facebook.

About David Schmidt

David Schmidt, President and CEO
International Food Information Council Foundation (IFIC)

David Schmidt is the President and CEO of the International Food Information Council Foundation (IFIC), a nonprofit organization that effectively communicates science-based information on food safety and nutrition topics to health professionals, journalists, government officials and consumers. Schmidt has been with IFIC for 12 years, with initial responsibility for IFIC’s food safety programs. Previous positions included Executive Vice President, Vice President and Director. He currently leads IFIC’s activities in nutrition communication, international relations and media outreach and is a frequent speaker on a wide range of food safety and nutrition issues.

Prior to joining IFIC, Schmidt served as the Bush Administration’s first Director of External Affairs for the Food Safety and Inspection Service of the U.S. Department of Agriculture. He addressed controversial food safety and nutrition issues while managing media, legislative & consumer education programs. He’s also worked sales positions with leading food and beverage firms including Oscar Mayer Foods, Pepsi-Cola USA and Canada Dry Corporation. These experiences have given Schmidt a thorough understanding of the food industry.

Involvement & Volunteer Work: Schmidt was named an adjunct fellow with the Georgetown Center for Food and Nutrition Policy in Washington, DC, in 1998 and also serves on the National Advisory Board of the Center for Risk Communication Research at the University of Maryland. Additionally, he participated on the steering committee on Reinventing Agricultural Education for the Year 2020, a steering committee for America’s Heartland, and he served the town of Leesburg, Virginia from 2000-2004 as a Town Councilmember. He currently volunteers as President of the Loudoun Leadership Council.

Education: Schmidt holds a Bachelor of Arts degree in Business Administration from Vanderbilt University in Nashville, Tennessee, and completed his graduate business studies at the University of New Orleans.

Connect with David:

Connect with IFIC

Videos of David

Other Information from David

Food Ingredients and Colors (PDF)

VIEW FROM D.D. WILLIAMSON ON
DEMAND FOR NATURAL FOOD COLOURING
IN MIDDLE EAST

LOUISVILLE, KY, USA– (February 13, 2012) – D.D. Williamson’s latest in its continuing Expert Answers series features Anne O’Dwyer, Business Development Manager for Middle East & North Africa. In a video interview, O’Dwyer discusses increased interest in naturally derived food colours from food manufacturers located in the region.

“Some of that pressure [growth] would be coming from the fact that there are subsidiaries of other global food and beverage manufacturers located in the region, and their strategic policy would be to switch to natural colours,” said O’Dwyer.

“The other, local beverage manufacturers and dairy manufacturers would be under pressure then to change,” added O’Dwyer. “Carmine replacers would be very much in demand in the Middle East. Carmine is a non-HALAL colour but to obtain a pink colour in a dairy product which is heat-stable is presenting a lot of challenges and opportunities at the same time for colour development.

Those manufacturers also in the meat industry who traditionally can only use carmine are conscious of the local legislation and local customs and local feeling — and for them, having an alternative to carmine would also be a huge advantage.”

Many companies in the region export to the European Union, where food manufacturers have largely switched to natural alternatives to the ‘Southampton Six’ synthetic colours in order to avoid a label warning of hyperactivity in children.

DDW will exhibit its natural colour solutions at Stand D3-48 at Gulfoods, 19-22 February in Dubai.

You can watch more Expert Answers interviews here or click here to read Anne O’Dwyer’s biography.

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Consumers Prefer Natural Coloring

78% of consumers in 10 countries will pay a premium for foods/beverages with natural instead of artificial (synthetic) coloring. Source: Nielsen study as seen in PREPARED FOODS 2011.

New Brand Identity

Like leading global flavor houses, “The Color House” provides collaborative science, solutions, and services for product developers.

DDW on Facebook & Twitter

Join other leading food & beverage companies following DDW on Facebook and Twitter for up-to-date color news.

Cocoa Extender Provides Cost Savings

Reduce cocoa dosage by 30% in your formula and extend it with maltodextrin and caramel color. Baking trials at DDW have resulted in specific recommendations for Dutch, Black, and Natural cocoa powder.

Fi Conference: Advances in Natural Colour

Jennifer Guild, DDW Global Food Science and Regulatory Manager, will present “Natural Colour & Colouring Foodstuffs: Successfully navigating through an uncertain regulatory environment and preparing for future legislation” at the February conference in London.

Finalist in Beverage Innovation

FiEurope’s 25th Anniversary Excellence Awards judges panel named DDW as Finalist in the Beverage Innovation of the Year category. The innovative ingredient is Acid-Proof, Class One “Plain” Caramel Colour (DDW 520).

Expert Answers Video Series

In DDW’s new video series, industry expert Kantha Shelke discusses consumer demand for ingredients that are natural and sustainable.

FoodBev.com, a unit of FoodBev Media, has named DDW as Finalist for “Best Social Media Campaign” for the Expert Answers Series.

Food Ingredients Europe in Paris Recap

The new DDW booth was a big hit at FiE. The applications of naturally derived colouring demonstrated were:

Food

• Processed Cheese shaped for children
• Tortilla chips
• Baked French macarons
• Breakfast cereal
• Jelly bean sweets

Beverages

• Sarsaparilla type soft drink / root beer (Colour: plain caramel = acid-proof, DDW 520)
• Non-alcoholic mulled wine (Colour: plain caramel, carmines)

Recent Publicity

Caramel Color is safe and harmless (ddwcolor.com 2012)
25 Eye-Catching Developments for 2012 (FOOD TECHNOLOGY, November 2011)
A colorful palette of options (BEVERAGE INDUSTRY, November 2011)
Natural caramel colour (BEVERAGE INNOVATION, November 2011)
Formulating All-Natural Beverages (foodproductdesign.com, November 16, 2011)
Getting Sauced (FOOD PRODUCT DESIGN, November 2011)
New Formulation Solutions (THE WORLD OF FOOD INGREDIENTS, October/November 2011)
Confectionery Concoctions (FOOD TECHNOLOGY, October 2011)
Energy Drinks Take Aim at Busy Consumers (WELLNESS FOODS, October 2011)
University of California at Davis Honors Margaret Lawson
Coloring Dairy Foods (DAIRY FOODS, September 2011)
Artisan Ice Cream (DAIRY FOODS, September 2011)
Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers (FoodProcessing.com, September 2011)

New Hires

Linda Newton
Scott Ondracek

Contact

Email: Campbell [dot] barnum [at] ddwcolour [dot] com
www.ddwilliamson.com

www.twitter.com/ddwcolor
Facebook Page
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2012 e-Newsletters

February 2012 Color Confidential e-Newsletter

GLOBAL REGULATORY EXPERT DISCUSSES CHALLENGES OF
NATURAL FOOD COLOURING

LOUISVILLE, KY, USA– (February 6, 2012) – D.D. Williamson’s latest in its continuing Expert Answers series features Jennifer Guild, Global Food Science and Regulatory Manager. In a video interview, Guild discusses challenges faced by customers that formulate naturally derived food colouring. Guild will also make a presentation at the upcoming Fi Conference, Advances in Natural Colouring in London.

“Each region regulates naturally derived food colorings differently and has [its] own individual list of approved food colorings,” explained Guild.

Another challenge is different regulations for genetically modified organisms (GMO’s), which may limit the incidental additives, carriers and stabilizers used.

“Allergens are regulated differently depending on which region of the globe you’re targeting with your food product,” added Guild. “Another difference might be the organic regulations.”

Click here for more information about the Fi Conference “Advances in Natural Colour”

View all videos in the Expert Answers series:
http://ddwilliamson.com/expertanswers
http://www.youtube.com/expertanswerstv

APPLICATIONS OF SELECT CERTIFIED ORGANIC COLORS

“Applications of Select Certified Organic Colors,” Glen Dreher, Ph.D., Global Applications Scientist, D.D. Williamson

—Summary by Richard Stier, Contributing Editor, PREPARED FOODS, January 2012.

According to Fergus Clydesdale, Ph.D., from the University of Massachusetts, “Color plays

Glen Dreher, Global Applications Scientist, D.D.Williamson

a key role in food choice, by influencing taste thresholds, sweetness, perception, food preference, pleasantness and acceptability.” Consumers look at how foods are colored and expect certain flavors, explained Glen Dreher, Ph.D., global applications scientist, D.D. Williamson, during a presentation titled, “Applications of Select Certified Organic Colors,” given at Prepared Foods’ 2011 R&D Applications Seminar-Chicago. As an example, coloring a lemon ice purple will “trick” many into believing they are actually consuming a grape product.

One product group that has grown by leaps and bounds over the past 20 years is organic foods, he continued. The USDA has established guidelines defining organic foods. The 1990 law established four levels, which are: products labeled “100% organic,” which must be made with 100% organic ingredients, excluding water and salt; products labeled as “organic” must consist of at least 95% organic ingredients, excluding salt and water; products labeled “made with organic ingredients,” which must contain at least 70% organic ingredients and list up to three organic ingredients on the principal display panel; and, finally, products containing less than 70% organic ingredients. The latter cannot use the term “organic” anywhere on the label.

Many consumers believe organic foods are healthier, safer and better-tasting, even though the scientific evidence does not definitively support such a belief. The United States National Organic Program (NOP) includes provisions in the regulation that allow non-organically produced agricultural products in or on processed foods labeled as organic. This may be found in section 205.606 of the document. This allows for the use of 19 colorings derived from agricultural products. These colorings are: annatto extract color, beet juice extract color, beta-carotene extract color, black currant juice color, black/purple carrot juice color, blueberry juice color, carrot juice color, cherry juice color, chokeberry (Aronia) juice color, elderberry juice color, grape juice color, grape skin extract color, paprika color, pumpkin juice color, purple potato juice, red cabbage extract color, red relish extract color, saffron extract color and turmeric extract color. These were added to the list, because there is a limited supply of certified-organic colors and to help ensure organic foods will be competitive, explained Dreher. This list is subject to review on a regular schedule, under the sunset review process.

There also are a number of certified-organic colorings available for use. These include annatto, caramel and anthocyanins. Annatto is found in the outer layer of the seeds of a tropical plant (Bixa orellana). Annatto is used when the desired shades are yellow to orange. Like all colors, there are products and processes for which it may be used effectively. Annatto has fair stability when exposed to light; good heat stability; and is most effective when used in products with pH values of 4.0-7.5, which covers a wide range of foods. Among the applications for annatto are processed cheeses, snacks, ice cream and yogurt, salad dressings, fats and oils, frostings and breakfast cereals. Current forms available for organic annatto are not effective in products with a pH lower than 4.0 and, thus, are not a good option for most beverages.

Certified-organic caramel colors may be produced from certified-organic cane sugar, which ensures they are not associated with genetically modified ingredients. Caramel colors, which impart brown color to foods, have many applications. They include beverages, tea, dressings, balsamic vinegar and snack foods.

Another group of organic colors are certain anthocyanins, such as purple corn. They impart foods with an orange-red hue and are very heat-stable. Unfortunately, applications are limited, given they perform best at pH values lower than 3.5.

Caramel Color is safe and harmless

Caramel color has undergone complete food safety testing more than 20 times in the past 35 years. It meets rigorous food safety standards around the world. There has never been a study that showed any health risk from caramel color. In 2011 the European Food Safety Authority (EFSA), the U.S. Food and Drug Administration (FDA), and other food authorities reaffirmed that caramel color is a safe color additive.

The State of California has decided to include 4-MeI on its Proposition 65 list of possible carcinogens due to an initial concern with the high levels used in industrial products/processes. As a result even the trace amounts of 4-Mei found in some soft drinks, soups, gravies, sauces and baked goods will need to carry a warning label claiming that it is a possible carcinogen.

The decision defies common sense and good science.

4-MeI is formed naturally in the process of cooking, roasting, broiling or grilling food of every sort — chicken, beef, vegetables, other meats, and even coffee beans. Creating some caramel colors, a common ingredient produced by cooking sugar or corn syrup, can also produce extremely low levels of 4-Mei. Trace 4-Mei is found in hundreds of home-cooked or store-bought foods that people have been consuming for generations. It is not an additive.

California’s decision, which was made by a regulatory agency without any public hearing or review of other research, was based on two inconclusive and contradictory studies — one study in rats, after they were fed large amounts of 4-MeI, showed a reduction of tumors and the same study in mice showed an increase in lung tumors. There has never been a study that showed any connection between 4-MeI and cancer in humans.

If you believe what the State of California has recommended, then you will no longer grill on the 4th of July, or enjoy a cup of coffee on a peaceful Sunday morning.

The Truth About Caramel Color

FoodProcessing.com
By Mark Anthony, Ph.D., Technical Editor
January 30, 2012

“Ingredient Manufacturers Meeting Demands for Visually Appealing Natural Organic Colors”

Consumers are looking for more natural and organic products, and that translates into demand for natural and organic color additives.

For manufacturers, meeting the demand for visually appealing natural and organic products is getting easier. This primarily is because ingredient providers have met the considerable challenge of scouring the globe for some of nature’s most vibrant plant sources and slotting them into products to which they contribute both natural appeal and consumer confidence.

Coming up with the right colorant for the right situation is no easy task, as the natural toolbox is understandably limited, especially when the food label says “organic.”

“The National List identifies organic-compliant [not certified] ingredients used in foods certified ‘organic’ or ‘made with organic ingredients,’” says Campbell Barnum, Vice President of Marketing for D.D. Williamson, Louisville, Ky. “The list is reviewed regularly and the ingredients listed as compliant must be reconsidered every five years through a ‘Sunset Review’ process to determine if they should remain on, or be removed from, the list.” (See list.)

“The non-organic ingredients listed in Section 205.606 may only be used when an organic form is not commercially available,” adds Barnum. “For any colors not listed, certified organic colors must be used.”

Current organic-compliant color additives
Annatto extract; Beet juice extract; Beta-carotene extract; Black currant juice; Black/purple carrot juice; Blueberry juice; Carrot juice; Cherry juice; Chokeberry-Aronia juice; Elderberry juice; Grape juice; Grape skin extract; Paprika; Pumpkin juice; Purple potato juice; Red cabbage extract; Red radish extract; Saffron extract; Turmeric extract.

The compliant list includes colors derived from a powerful combination of phytochemical-rich foods, but that does not necessarily mean they always contribute to the nutrition profile or double as functional foods. As experts in the color industry often note, “A little color goes a long way.”