Dairy with Zack

Whether it’s yogurt or cream cheese, Zack Henderson knows the right shade makes all the difference in dairy and plant-based products. Taking everything into account from pH levels to ingredients and even light sensitivities, Zack is passionate about finding solutions to difficult formulations. With nearly 15 years of food ingredient experience including half solely dedicated to color solutions across a wide variety of applications, Zack’s expertise led him to become an instructor for Rutgers Food Science Continuing Professional Education.