Sensational Snacking: Differentiate ‘Better for you snacks’ with Natural colours
‘Better for you’ snacking is on the rise! As consumers seek ways to eat healthier without giving up their favorite snacks, new launches with claims like high protein, good fats, gluten-free, and keto are exploding in the ‘better for you’ snacks category. Natural colours are the perfect solution to give consumers vibrant food experiences while supporting the clean label requirements of the ‘better for you’ category. While there are many different natural colours and formats to choose from, don’t worry! This webinar will give you an in-depth look at how to choose the right colour for your product and process.
In this webinar, you’ll learn:
- How colour and flavour are connected
- How and when to add natural colours to snacks
- How a colour’s dosage rate is tied to your snack’s base ingredients
- How to get the best results from natural colours when using a thermal process
To view the webinar, please fill out the form below.
About the Presenters:
Catalina Ospina
Catalina Ospina is a Technical Marketing Specialist at Givaudan Sense Colour in Santiago, Chile. She has been bringing the joy of natural colours to foods and drinks for 15 years. She has a Master’s degree in Nutrition and Food from the Universidad de Chile, a BSc in Chemical Engineering and a postgraduate certificate in Food Science and Technology both from the Universidad Nacional de Colombia. But ultimately, she is a foodie at heart.
Kerry Ward-Rotherham
Kerry Ward-Rotherham is a Product Development Scientist at Givaudan Sense Colour. She has been working at the UK Overseal natural colours manufacturing facility for 16 years, with former roles in Quality Control and Project Development. She now manages the development team and has a degree in microbiology from the University of Nottingham. In her free time, she is an avid runner, karate student, tattoo connoisseur, keen gardener, and loving cat owner.
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