Simple label Sweets: Replacing Synthetic Colors with Natural colors in Confections

Formulating confections with natural colors may require more considerations than when using synthetics, but there are plenty of vibrant options to keep your sweets looking great.  In this webinar, we share some of our best tips for replacing synthetic colors in confections and disprove some common myths about natural colors along the way.

To view the webinar, please fill out the form below.

About the Presenters:

Catalina Ospina

Technical Support – Team leader for DDW, The Color House in Santiago, Chile. Bringing the joy of natural colors to foods and beverages for more than 10 years. BSc in Chemical Engineering and Food Science and Technology Specialist. Foodie by heart. 

Kelly Polte

Associate Applications Scientist for DDW, The Color House in Louisville, KY. Blending her colorful, creative side with the technical side of food science. Experience in ice cream manufacturing and sports nutrition. BS in Food Science and Human Nutrition from Clemson University. She likes spending time with her golden retriever, Charlie.

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