Purpose of Food Coloring
People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 1999. Color additives are used in foods for many reasons including:
- offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions
- correct natural variations in color
- enhance colors that occur naturally
- provide color to colorless and "fun" foods
Color additives are recognized as an important part of many foods we eat.
Read more about this topic: Food Coloring
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