GENERAL

Add Visual Appeal To The Cuisines With Food Colors

Food colours are added to change food appearance so that it looks more appealing to consumers. Experts have long known that colours play an essential role to change the taste and perception of the food. Other than flavour and texture, colour also is considered an integral part of a quality factor of food.

Imagine giving someone an orange ice cream of brown colour. By the look of it they will define it that this is not the real ice cream or the flavour in it is not right and many other things.  The perception between colour and perception of the consumer does not stop here. The colour can guide consumer judgments and purchasing decisions as well. For instance, intense colour in beverages may seem like it contains a lot of sugar while light colour beverages seem to have a low level of sugar.

Do You Know– Earlier when humans searched for food, they learned to avoid harmful food by its colour.

Colouring compounds can be natural or synthetic.  Some of the commonly used natural food colours like caramel, betanin, saffron, turmeric, and paprika, etc..

There is a wide range of synthetic colours too that is safe and commonly used in culinary preparations to make the food look more attractive and tempting for the palates. These colours are commonly used in candies, shakes, syrups, cakes, biscuits, ice creams, and fruit juices among others. Archaeological evidence shows the use of synthetic food colour from over 3000 years ago and their popularity has only increased with time.

Synthetic food makes the preparations more delectable and appetizing. There are many artificial food colours such as orange, lemon yellow,  pink rose supreme, red, etc which are used to give richness to even natural fruit drinks such as strawberry shake.

Various leading flavours manufactures in India such as IFF are coming up with natural colours derived from vegetables, flower petals, fruits, seeds, or algae. These natural colours such as natural green colour, red colour, etc., are providing the same vibrant shade to food and beverages and work well with everything such as bakery, confectionery, dairy and Indian sweets. In addition, some of these colours are rich in calcium, micronutrients, zinc and phosphorous and are rich sources of protein.

Now, consumers have started keeping a check on the ingredients and nutritional facts of what they eat and that is why various companies are moving towards natural colours. So next time when cooking something make sure to add some colours to give it the perfect twist.