September 20, 2018 2:28 pmPublished by Sue Ann McAvoyLeave your thoughts
The Canadian Food Inspection Agency (CFIA) passed amendments to overhaul many aspects of its current labeling requirements back in 2016.... Learn More
March 23, 2018 5:46 pmPublished by Sue Ann McAvoyLeave your thoughts
When Sensient recognized the emerging demand for color from natural sources, a strategic plan to supply the most authentic and... Learn More
November 13, 2017 8:45 pmPublished by Sue Ann McAvoyLeave your thoughts
Announced in the Federal Register on November 7, 2017, Calcium Carbonate was approved as a color additive exempt from certification... Learn More
November 29, 2016 9:03 pmPublished by Sue Ann McAvoyLeave your thoughts
Consumer interest in organic foods around the globe has continually been increasing. Originating in the produce and dairy aisles, certified... Learn More
November 7, 2016 3:20 pmPublished by Sue Ann McAvoyLeave your thoughts
Growing Canada’s Natural Color Portfolio Closing the gap between synthetic FD&C colors and those from natural sources is a key... Learn More
October 3, 2016 7:05 pmPublished by Sue Ann McAvoyLeave your thoughts
The Regulatory of Organics With the launch of Mondelez’s organic Triscuits, Ferrara’s Black Forest Organic Gummies, and PepsiCo’s organic Gatorade... Learn More
September 14, 2015 7:39 pmPublished by Sue Ann McAvoyLeave your thoughts
As part of my role at Sensient Colors, I frequently speak about food regulations at industry events. Invariably someone will... Learn More
April 15, 2015 4:02 pmPublished by Sue Ann McAvoyLeave your thoughts
While some believe that the Food and Drug Administration (FDA) of the United States has a more lenient approach to... Learn More
April 15, 2015 3:08 pmPublished by Sue Ann McAvoyLeave your thoughts
In many ways, Canada is the leader in North America when it comes to natural color adoptions. Several high profile... Learn More
January 21, 2015 2:22 pmPublished by Sue Ann McAvoyLeave your thoughts
A bevy of consumer research studies has concluded that our perception of food quality and its overall appeal is determined... Learn More
