Color and food acceptability

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.

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 and food acceptability