Color is a key component to increase the ultimate appetizing value and consumer
acceptance towards foods and beverages. Synthetic food colors have been increasingly …

Consumers are avoiding foods containing synthetic colourants, which lead food industries to
replace them by natural pigments. Food colorants may be classified into synthetic, nature …

Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …

Color is a measure of quality and nutrient content of foods. The objective of adding color to
foods is to make them appealing, augment the loss of color during processing, to improve …

Color is the prime feature directly associated with the consumer's attraction and choice of
their food. The flavor, safety, and nutritional value of any food product are directly associated …

Color is the main feature of any food item as it enhances the appeal and acceptability of
food. During processing, substantial amount of color is lost, and make any food commodity …

Food colors are added to different types of commodities to increase their visual
attractiveness or to compensate for natural color variations. The use of these additives is …

Several types of dyes are available in the market as colouring agents to food commodities.
Some commonly used synthetic food dyes include: brilliant blue, indigo carmine, citrus red …

The most crucial component of every food product is its color, which increases its
acceptability and attractiveness. Synthetic colorants have gradually been replaced with …

Synthetic colours are added to foods to replace natural colour lost during processing, to
reduce batch-to-batch variation and to produce products with consumer appeal where no …