Dairy with Emina

From processed cheese and yogurt to ice cream and milk, dairy products can often become more appealing to consumers with the right vibrant color solution. However, coloring dairy products poses unique challenges. In processed cheeses, for instance, some annatto-based additives can result in pinking. Learn how to deal with these potential issues from the 1st Vice Chair of beverage and ingredients R&D Technical Committee for the ISBT, Emina Goodman. Over 21 years in the food industry, Emina has contributed to many trade articles as an expert in beverage and dairy applications.