Coloring Between the Lines: Dairy
from The Prepared Foods Podcast
As new federal rules push food and beverage makers away from artificial dyes, dairy developers are facing one of the toughest reformulation challenges yet. In Part 1 of our three‑part series, food scientist Dr. Abbey Thiel reveals why milk’s shifting pH, heat treatments, and constant exposure to light make natural coloring uniquely complex—and how carotenoid-based pigments are emerging as the secret to vibrant, stable dairy shades. Dive in to discover what it really takes to make natural colors work in dairy.
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How long is this episode of The Prepared Foods Podcast?
This episode is 11 minutes long.
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This episode was published on January 29, 2026.
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