Color in food is an experience for the consumer’s senses

An essential part of the whole sensory experience that accompanies the consumer is color in food. We recognize bright colors and perceive them as a synonym of quality while we are predisposed to reject a product that is not visually pleasing. <

There are also occasions when color is added to foods to counteract color losses due to the effects of light, acidity, or processing temperatures, or to mask natural color variations due to the different raw materials used. A variety of natural and artificial colorants are approved for use in foods. The latter are synthetic organic compounds that are more stable, uniform and have a higher tinting power than natural ones.

But currently the trend of consumers is inclined towards the consumption of foods that are made with natural ingredients, which in addition to feeding, generate an extra nutritional benefit to the consumer. That is why at IMBAREX we recommend the use of natural colorants to generate greater attraction to consumers as well as a health benefit.

For more information about the application of natural food coloring, please contact one of our representatives by clicking on the following?LINK.