Color as a factor on food acceptance

The color of natural foods has evolved first through optimization of plant life to prevailing geographical, geographical and climatologically conditions and second, through co-evolution with insect and animal visual characteristics.

Color plays a key role in establishing consumer acceptability of food. Of the three sensory properties of foods; food scientists tell that color is more important than flavor and texture in the initial food selection process.

In addition, the colors of food contribute significantly to people to enjoy their meals. For this reason it is desirable to maintain as much of the natural color of fresh and processed foods as possible.

However, inappropriately colored foods have a negative effect on acceptance. This is true for foods that have colors normally associative with spoilage (brown meat, green bread, black tomatoes) as well as for impropriate colors not associated with spoilage (blue steak, red peanut butter etc).

Color is a characteristic of a particular food material and is vital to its identification and judgment of quality. The food processer makes every effort to retain good color characteristics of his/her food products because he or she understands the importance of this property in promoting his/her sales.
Color as a factor on food acceptance