Colours for the eye, flavours for the taste!
Colour psychology – a feast for the eyes!
Colourings are not only used to dye Easter eggs. They are used in lots of different foods to ensure the flavour meets consumer expectations. Picture a strawberry sweet for example. What colour do you imagine it to be? We’d expect you to answer red!
Studies show that it is more difficult to correctly identify a flavour if the colour of the product deviates from the typical colour associated with that flavour. The same flavour in beverages with different colours may be rated differently regarding its sweetness and level of acidity, which is based on subconscious expectations generated by the colouring. A food’s colour therefore has a major influence on perception of taste.