Spectrophotometric measurement of food color is a central component of quality assurance protocols in the food industry. Image Source: Pexels user Ed Gregory
Many of us like to believe that we make food choices based on solid science; we read the labels, consider ingredients, and select items that fit into particular nutritional categories. While it is true that we may be more educated and health-conscious than ever before, research has repeatedly shown that however logical we may believe ourselves to be, our choice of food is still a deeply visceral process in which color shapes our perception of both gustatory experience and nutritional value.1 As Tiffanie Wen writes, “Color is more important than product labeling and even taste.”2 At the same time, food color can be a very real indicator of food quality, giving us vital clues as to what we can expect from a particular item and informing our expectations of both palatability and food safety.
The central role color plays in both our psychological and material experiences of food products makes color measurement one of the most important components of quality assurance protocols in the food industry. Today, virtually all major food producers use spectrophotometric instrumentation within their manufacturing facilities to ensure accurate coloration for both aesthetic and safety purposes. By understanding the spectrophotometric options available to you, you can select the best spectrophotometers for food color analysis throughout your production processes.
