The meaning of color in food

die Verwendung von natürlichen Farben trägt zum Erfolg eines Lebensmittels bei

Color in food can be very important in order to attract consumers and to create an appealing visual eating experience. Colors can indicate the freshness and quality of food, as well as affect the taste and perception of food.

Colors in foods are often the result of natural ingredients or food additives. For example, the red color in strawberries is the result of the natural pigment anthocyanin, while the orange color in cheetos is the result of food additives such as the known as yellow 6.

Color can also be important for health. For example, red-colored foods, such as strawberries and tomatoes, are often rich in antioxidants and vitamins, while green-colored foods, such as spinach and broccoli, are often rich in nutrients and fiber. Meanwhile, black colors can be used to appeal for a luxury touch as the new black hamburguers that are trending.

In addition to its role in appearance and health, color can also be important culturally. For example, in Chinese culture, red is associated with good fortune and is often used in foods for special occasions. In contrast, in some Western cultures, green is associated with Christmas and is often used in holiday food and decorations.

In summary, food color can be an important factor in the appearance, taste and perception of food, as well as its nutritional and cultural value. Although it may be tempting to use food additives to color foods, it is important to consider the use of colorants from natural sources as they don’t cause health related problems in long term.

At IMBAREX we have a wide portfolio of natural colorants suitable for use in all types of food, beverages and other types of products. Contact us here so our staff of experts can help you choose the right colorant for your product.

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