DDW’s Jody Renner-Nantz will make a technical presentation at PREPARED FOODS’ annual applications seminar in Chicago. The presentation entitled, “Navigating the Challenge to Replace FD&C Red 40. Yellow 5 & 6 Dyes for Beverages and Fruit Developers,” is scheduled for 11:50 am at the Renaissance Hotel, Chicago O’Hare. She is Global Application Scientist at the DDW Support Center in Louisville, Kentucky (USA)
Renner-Nantz will share data/trends in replacing FD&C (Certified = synthetic) dyes, as well as provide technical support and solutions for customers who wish to use naturally derived colourings in beverages, fruit preparations and dairy based food systems.
This presentation will cover managing expectations, cost implications, regulatory and other considerations as well as technical factors for colouring solution development and understanding finished product characteristics. She will share case studies for replacing FD&C’s, including dairy based drinks, dry blends, juice-based drinks, isotonics, fruit preparations for yogurt and other applications.
Renner-Nantz interfaces with pigment colouring experts in academia and industry. She has presented at international pigment conferences. Previously, she worked as a research assistant in the Food Science Department at the University of California, Davis. She holds a bachelors and master’s degree in Food Science from Purdue University and UC, Davis respectively.