Replacing Red #40 in a Changing Regulatory Landscape: On-Demand Fireside Chat with Givaudan
Replacing Red #40 in a Changing Regulatory Landscape: On-Demand Fireside Chat with Givaudan
On-Demand Web Events
Credits:
0.50 CH

Click the link above to register for an informative Fireside Chat on creating the need for more natural alternatives to current food colors by Givaudan.

  • List Price: Free
Meeting Details :

Red colors are widely used in the global food and beverage market, but a changing regulatory landscape is creating the need for more natural alternatives to current food colors. If you’re looking for a natural alternative to Red #40 then you won’t want to miss this Fireside chat. Givaudan Sense Colour just launched Amaize® Orange-Red, a bright red anthocyanin color from purple corn that has a closer hue match to Allura Red/Red #40 than many alternatives on the market without the off notes of red radish.

 

In this Fireside chat, we discuss how Amaize® Orange-Red came to be and dive into topics like:

•  How updates in current legislation are driving the need for more natural red alternatives

     The origins of Amaize® Orange-Red and how it’s produced

      The performance of Amaize® Orange-Red in application

 

 

 

Speaker - Tracy Mattingly is an accomplished scientist with 25+ years of experience in product development, specializing in beverages, natural colors, flavors, and food ingredients. Currently, as a Senior Specialist Technical Lead at Givaudan, she drives innovation in natural colorants and spearheads large-scale research projects. Beyond her career, she is dedicated to community service and enjoys mentoring, coaching for breast cancer awareness, and spending time with family, including her 5-year-old grandson.

 

Moderator - Katie Rountree is a Regional Product Manager at Givaudan Sense Colour in Louisville, KY. She's been mixing up naturally colourful solutions with a technical twist for over 10 years. She has a BS in Food Science and Human Nutrition and an MS in Food, Nutrition, and Culinary Sciences, both from Clemson University. Outside of work, she likes baking, cooking, and cuddling up with a good book and her Havanese, Parker.

 

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