Most food is judged by the consumer before it’s ever tasted. The color and appearance of foods and beverages are a primary aspect of what encourages someone to desire and taste them. The vibrant greens of fresh produce, the rainbow hues of fruits, or the more subtle, creamy beiges and golds of cheeses, and the rich browns of baked goods and seared meats can awaken a slumbering palate.
Research chefs and other professional cooks are continuously seeking ways to preserve and enhance the colors in finished foods and beverages. And the more consumers demand “clean-label” products, the more straightforward and authentic (with simple preparations) the end result must be—while still being visually attractive and desirable. Consumers want to feel more connected to the ingredients, including where and how they are grown.