DDW Interviews Industry Expert Kantha Shelke on Achieving Industry Sustainability
As part of our recently-launched Expert Answers Series, we’ll be interviewing experts both inside and outside DDW about industry trends and commonly-asked questions. Our first “outside expert” is Kantha Shelke, Ph.D., a respected source of knowledge for the food and beverage industry and the owner of Corvus Blue, LLC.
For this interview, Kantha discusses the importance of colour in food and beverage products. She tells DDW: “Colour is an important element in foods in nature and is increasingly becoming a part of practically all processed foods today.”
Using natural sources to colour food and beverage products is nothing new, as Kantha points out during her interview. “For millennia, people have been crafting foods with colour from hibiscus, turmeric, grapes/grape skin, tomatoes, carrots, etc.”
Recently, we’ve seen a trend towards increased demand for natural colouring solutions for food and beverage products. As demand for natural colours continues to grow, how can the food and beverage industry achieve sustainability?
According to Kantha, “Food companies can help achieve sustainability by learning the intricate art and science of natural colours and learning how to formulate with colours to create food products that are honestly healthful.”