Food colorings: Because we eat with our eyes too

The significance of colours in food

They shape our daily lives and, whether consciously or unconsciously, influence many of our decisions, moods and perceptions. When it comes to food, however, colours are not merely a visual element, but an important indicator of taste, freshness, quality or even nutritional value. No wonder, then, that we also allow the colour of food to influence our dining experience.

Our expectations of colours

What catches our eye first, apart from the shape? The colour! Even before we could judge the flavour using our taste buds, we’d already formed an initial impression based on the colour. For us, the colour of a food is often seen as an indicator of its taste. Based on our experience, we’ve generally developed certain expectations about which colours typically go hand in hand with which flavours. Red? Sweet, like a ripe strawberry. Yellow? Might lean towards the tart side. Colourless? Perhaps less intense in flavour…

And so the colour of a food affects the way we perceive its flavour. The colour of food can make its flavour seem slightly sweeter, more sour or fresher. Would you perceive the taste of a green strawberry to be the same as that of a red one, even if – apart from the colour – they were identical?

The colours of fruit and vegetables as an indication of their nutritional value

The colour of fruit and vegetables can, however, also serve as an indication of their nutritional value. It can provide a clue as to which vitamins and minerals are contained in the food. In the context of a balanced and healthy diet, the importance of eating a varied range of colours is often emphasised. The different colours often signify the following, for example:

• Green: Green foods are rich in chlorophyll – the substance that gives them their green colour. They often contain important nutrients such as magnesium and iron, have antioxidant properties and provide the body with essential vitamins. Dark green leafy vegetables such as spinach or broccoli also contain lutein, which is said to be good for the eyes.

• Red: Red fruits and vegetables contain the red pigment lycopene. As well as giving them their colour, this plant compound has a number of beneficial properties – for example, it helps protect against free radicals and strengthens the cardiovascular system.

• Yellow and orange: Carotenoids give food its yellow and orange hues. Beta-carotene, for example, can be converted by the body into vitamin A. This vitamin is important for the immune system, eye health and our skin, amongst other things.

• Blue and Purple: Fruit and vegetables in this colour spectrum are known for their anthocyanin content, which is said to have antioxidant and anti-inflammatory properties – as well as beneficial effects on blood vessels and our memory.

• White and brown: Mushrooms can be found in this colour palette, Garlic or onions. As well as being rich in vitamins and minerals such as potassium and magnesium, and in fibre, white foods such as garlic contain a compound called allicin – which has anti-inflammatory and antibacterial properties.

It is therefore no coincidence that a variety of colours on the plate is used as a guideline for a balanced diet.

How colours influence our spending habits

Colours also play a crucial role in marketing and product design. Bright, warm shades of red, yellow, orange or brown can not only attract attention but also stimulate the appetite. They are a promising choice when it comes to food packaging or advertising. Dark shades, on the other hand, are often associated with hearty and rich foods.

Colour schemes can therefore also influence our purchasing behaviour – simply because certain colours evoke specific associations and emotions.

Colorings in the food industry

When it comes to making products visually appealing, food colorings are often used in production. This is necessary, for example, when a food product loses colour during the processing stage and this loss needs to be compensated for. Furthermore, colorings can be used to create entirely new product experiences. Another method is to add colouring foods such as powdered Beetroot or turmeric, also known as ‘yellow root’.  As our perception of taste can be influenced by colours, they ultimately play a significant role when we eat.

Food colourings are classified as food additives. EU Regulation (EC) No 1333/2008 specifies which colorings may be added to food – and in what quantities. Where they are used, these additives must be indicated, amongst other things, by the inclusion of an E-number in the list of ingredients. Naturally coloured foods do not need to be listed as additives – unless the natural source material has been processed in such a way that it is classified as a coloring.

Food colourings can be broadly divided into two categories: the natural and the synthetic colorings.

Natural colorings As their name suggests, these are derived from a wide variety of natural products. These sources may be of plant, mineral or even animal origin. They are generally considered safe for health, but may trigger allergies in individual cases. However, in terms of colour stability, they are generally inferior to artificial alternatives. Natural colorings, which are produced through processes such as pressing, extracting or centrifuging natural raw materials, include, for example:

• Curcumin: This pigment is extracted from turmeric root.

• Chlorophyll: The source of the green colour lies in the green components of plants.

• Anthocyanins: This pigment is found in blue, red and purple vegetables and fruit.

• Betanin: This coloring is also known as beetroot red and is found primarily in beetroot.

• Capsanthin/capsorubin: The colorings in the paprika extract provide a natural dark red colour.

• Carmine: True carmine is derived from the processing of cochineal insects and is therefore also known as cochineal.

Synthetic colorings as well as nature-identical colorings are produced artificially. Nature-identical variants differ in that they correspond to the chemical structure of natural food colorings – but are produced artificially. Synthetically produced colours do not occur in nature. They are specifically adapted for use in food and developed to achieve certain shades and intensities of colour. Consequently, they can produce a broader and more vibrant colour palette than natural colorings. Furthermore, they are generally more resistant to external influences and the associated colour loss. They are strictly regulated for health and safety reasons and must pass extensive testing before being authorised.

Thanks to their consistent quality and availability, they are often favoured in industrial production settings. The class of azo dyes is one of the most versatile and widely used groups, owing to their stable, vibrant colours – such as quinoline yellow, for example. However, due to increased consumer demand for natural and safe alternatives, azo dyes are increasingly being replaced by natural colorings. Here are some examples of synthetically produced colorings and their names:

• Tetrazine: A bright yellow coloring, for a lightfast and attractive result.

• Allura Red AC: Can give food a vibrant red colour.

• Azorubine: This crimson-red coloring also produces a red colour.

• Indigotine: Used when deep shades of blue are required.

Whether synthetic or natural food colourings are chosen depends on many factors. These include aspects such as specific product requirements, legal regulations, environmental considerations, shelf life, colour intensity and, of course, consumer preferences.

However, the current trend towards natural ingredients is leading to innovations in the extraction and stabilisation of natural colours, not least with a view to their potential applications in terms of The Future of Food to expand.

Bringing colour into play with Ehlert

The world of food colourings is so much more than just a visual delight. Colours influence our taste expectations and perceptions, provide clues about nutrients and shape our decisions.

If you wish to produce attractive or innovative products, you can rely on our high-quality colorings.

Turn food products into an experience that engages all our senses. As well as colours, food and much more, you’ll also find high-quality, suitable packaging here. With Gustav Ehlert GmbH as your reliable partner and supply chain specialist, you’ll be well equipped!