The rising demand for natural food colors and flavors is reshaping how the food industry approaches product development, especially as consumers increasingly expect clean-label, health-oriented choices free from synthetic additives. This session examines the diverse origins of natural pigments and flavor compounds—think botanicals, fruits, vegetables, and spices—highlighting not just their source, but also their functional properties, stability, and sensory impact.We’ll dig into formulation considerations and processing techniques essential for preserving color and flavor integrity throughout manufacturing and storage. Regulatory issues aren’t going anywhere, so we’ll cover compliance alongside emerging innovations and the latest market trends shaping what consumers accept and expect. For food scientists and product developers, leveraging natural colors and flavors isn’t just about aesthetics; it’s about crafting foods that are appealing, safe, and nutritionally aligned with shifting dietary preferences and industry standards. In short: understanding these ingredients is now central to creating successful, consumer-focused food products.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
