Dairy foods consumers have flavor and color expectations. Strawberry milk should be a bright red hue while blueberry yogurt needs to be deep blue. Nacho sauce must look cheesy orange while butter spread is golden yellow.
“Social media has us seeing color in new and exciting ways, like the recent Starbucks Unicorn Frappuccino.”
Coloring has been used to enhance food and beverage appearance for more than 2,000 years, with use dating back to when vintners manipulated grape skins and other fruits to achieve desirable colors in wine, according to the International Food Information Council Foundation, Washington. Color has already been important because consumers eat and drink first with their eyes and then with their stomachs.
Source: The power of color in product development | Food Business News
