The coloration of food

摘要

Appearance is a major factor in our acceptance of foods and food colours will always play a key role in the success of new food products. Technology will continue to simplify the use of the existing colorants and will allow for the commercialisation of new colorant sources. Whether the colours that are used are synthetic, natural or something in-between will be determined by safety, consumer preferences, economics and application technology. Although regional bias and cultural preferences ensure that local food specialities will always be with us, more and more foods will find global markets. Highly regulated food colours represent a significant restriction to the development of global foods and will, to no small extent, help pave the way for the globalisation of food regulations.