Dairy with Megan

For a consumer, seeing the right color is essential for flavored cream cheeses, yogurt, ice cream, milk and dairy products at the time of consumption. Unfortunately, dairy items can present a number of unique challenges. In UHT processing, for instance, some natural reds will not survive the heat step. To help you navigate issues like these, Megan Longhi regularly shares insights she’s gleaned from over ten years of experience with Product Formulation and Application Development at Sensient Food Colors. A specialist in dairy, Megan is a lecturer for the “Color to Ingredient Technology” class in the Food Science Program at the University of Illinois, as she is one of the foremost experts on the subject.