In today’s scenario, consumer is attracted to the food by is colour as it is associated with the quality and freshness of food, so consumers select food products based on an attractive colour. The market survey says that natural colours now make up 31% of the colouring market compared to synthetic colour with 40%.
Many international organizations are finding solutions for replacing synthetic colours with natural stable colours which are cost effective too.
Why do we need Colouring the food products?
- To give an attract appearance to the food stuffs for making more appetite.
- To restore original appearance of the food, but most of the time natural colours are destroyed by heat & subsequent storage.
- To ensure uniformity of colour balance in food
- To serve as visual indication of food quality
- To meet consumer’s expectations
There are two ways of adding colour to food, such as in synthetic or natural form. Synthetic dyes do not occur in nature and have to be manufactured artificially. These colours exhibit good tolerance towards heat, light and chemical influences.
Natural colours are obtained from the food ingredients itself, but usage of this has utmost importance. For example-
Turmeric - This gives bright yellow in colour due to the colour pigment known as “Curcuminoids”.
Beta Carotene - gives orange yellow colour to the food products. It is a precursor to vitamin A.
Paprika- is extracted from the pod of capsicum annum or paprika. They provide bright orange to red orange colours to the food.
Beetroot juice- It is obtained by pressing beets and subsequent concentration process. It is rich in sugar, minerals and protein too.
Caramel – it is obtained by heating sugars.
Future scope for food colours: -
Since there are negative aspects of artificial colours existent as Side effects, hence natural colours are taking center stage. Also natural colour provides scope for healthy lifestyles.
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