Food colors are common additives used in the production of beverages and confectioneries. In general food colors are added to foods to make them appealing. Coloring compounds can be natural compounds, synthetic (man-made) dyes that are safe to add to foods, or full extracts of foods or herbs that are added for their color properties.
Experts believe that color of food plays an important role by visually stimulating your appetite. The other reasons for adding color to different foods are:
- Non-colored foods are generally perceived of lower quality.
- Colors play an important role in protecting vitamins and flavors that may be affected by sunlight during storage.
- Color of food can influence the perceived flavor.
Food colors are pigments, dyes, and food additives. They improve the appearance of processed and fresh food. Food colors also make up for the color losses caused by exposure to air, light, fluctuation in temperature, and moisture. They comprise components such as synthetic colors and natural colors. Food colors are extensively used in pharmaceutical, confectionery, dairy and dairy products, packaged foods, bakery, beverages, cosmetics, and others.
Changing lifestyle and globalization have led to a rise in the utilization of food colors in the growing markets. The food colors market is assumed to grow with the rising food demand. The natural colors market segment growth is determined by the consumer’s inclination for healthy and natural food colors. The growth is anticipated to sustain in the coming years with the establishment of new products, new raw material sources, and color production using advanced technology.