Featured Color: Strawberry Ice Cream
Louisville, Kentucky, USA – This spring and early summer season, we highlight “Strawberry Ice Cream,” our trendy pink hue for 2013 in North America. Compared to the classic pink hue of “pink lemonade,”...
View ArticleKreder travels overseas to check quality goals at DDW’s international facilities
Business First of Louisville, newspaper, May 17, 2013 Greg Kreder is the director of global quality for D.D. Williamson & Co. Inc., a position he began last June. His comments on business travel...
View ArticleWebinar: Labeling Implications of Natural Colors
Louisville, KY, USA — Interested in Natural Colors? The International Association of Color Manufacturers (IACM) is hosting a webinar on Wednesday, June 26th, 2:00-4:00 EST, entitled: “Labelilng...
View ArticleIFT selects DDW as finalist in video competition
LOUISVILLE, KENTUCKY, USA — (June 4, 2013) -- The Institute of Food Technologists (IFT) has named D.D. Williamson (DDW) as video competition Finalist for a second straight year. IFT will award a...
View ArticleInfographics About Foods and Beverages
We’ve hand-picked a list of five infographics about foods and beverages. See if your favorite infographic made the list! Here they are, in no particular order… Taste the Rainbow The color additives...
View ArticleU.S. Regulatory Update: certified organic annatto extract
LOUISVILLE, KENTUCKY, USA — (June 19, 2013) – DDW, the leader in certified organic annatto extracts, reports that the United States Department of Agriculture (USDA) has made changes to its National...
View ArticleIFT Food Expo, 2013 Preview
D.D. Williamson (DDW) IFT Food Expo, 2013 Preview Booth 2352 Come visit The Color House – where creativity blends with advanced technical capability to bring color ideas to life for customers. DDW’s...
View ArticleInterview with Ted Nixon (Food Navigator-USA.com)
DDW: We could be as big in natural colors as we are in caramel colors in 5-10 years By Elaine Watson Food Navigator-USA.com Louisville, KY 24-Jun-2013 Founded in 1865 – the year Lincoln was...
View ArticleAppearance Matters (excerpts from Food Product Design magazine, March/April...
By Donna Berry, contributing editor The appearance of a food or beverage influences craveability and acceptance, before the product ever touches the lips. Whether it’s an herb-encrusted chicken breast,...
View ArticleUPDATED: DDW Launches Improved Oil-Dispersible Caramel Color
D.D. Williamson launches improved oil-dispersible caramel color LOUISVILLE, KY, USA– (December 1, 2012) – D.D. Williamson has developed a new, improved oil-dispersible caramel color using its...
View ArticleOhio State University students will receive DDW award at IFT Food Expo.
Food science students will receive DDW award July 15th at IFT Expo. Louisville, Kentucky, USA (June 5, 2013) At the 2013 Institute of Food Technologists (IFT) Food Expo, a D.D. Williamson executive...
View ArticleFeatured Color: Purple Sweet Potato Skin
Cool off this summer with DDW’s Featured Color for June and July, Purple Sweet Potato Skin. This dark purple hue is named after the skin of the purple sweet potato, which is also a naturally derived...
View ArticleFruitful ice cream options (excerpt from Food Business News)
The following is an excerpt from Food Business News (June 18, 2013 – pp42-44)By: Donna Berry It is frequently necessary to use coloring to standardize fruit appearance due to crop and seasonal...
View ArticleNatural colors sales overtake synthetics (excerpt from Functional Ingredients)
The following is an excerpt from Functional Ingredients magazine (July 2013) A look into the future of colors – By James TownsendThe writing seems to be on the wall – or rather on the label – when it...
View ArticleBeverages naturally (excerpt from Food Processing)
The following is an excerpt from Food Processing (April 2013 – pp 42)By: David Phillips, Technical EditorToday’s beverage trends point to natural ingredients and safe sources of energy and nutrition...
View ArticleUsing colors successfully (excerpt from Prepared Foods)
The following is an excerpt from Prepared Foods magazine (May 2013, pp 65-66) Speakers at Prepared Foods’ R&D Seminars discussed applications for naturally derived colors, and some common...
View ArticleInterview: Enhancing the global supply chain (from Beverage Industry)
The following is from bevindustry.com (July 8, 2013) D.D. Williamson’s Ted Nixon addresses latest developments As beverage manufacturers develop new products to meet consumers’ wants and needs, a...
View ArticleServing up a debate : Natural vs. synthetic food coloring (excerpt from...
The following is an exerpt from Chicago Tribune (July 2013) Consumers favor naturally derived colors, but that comes at a cost — in money and looksBy: Emily York, Chicago Tribune reporter Whether it’s...
View ArticleRenner-Nantz to present at R & D Application seminar on August 14th
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....
View ArticleIngredient Innovations : Colors trends twist to natural (excerpts from...
The following is an excerpt from FoodBusinessNews magazine (July 2013 pp. 68-72) Naturally-sourced options exist for such applications as macaroni and cheese, strawberry smoothiesBy Jeff Gelski Hasbro...
View Article