Colours and taste | News March

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.

Colourings and colouring foods
Food colourings such as beta-carotene, chlorophyllin and Patent Blue V can be used to dye foods. These are natural or synthetic individual compounds and must be identified as additives in the list of ingredients according to Regulation (EC) No. 1333/2008 using the class name ‘colouring’.
Colouring food are becoming increasingly popular as alternatives to conventional colourings for clean labelling reasons. These are not individual compounds, but foods in concentrated or dried form that have colouring properties. For this reason, colouring food are regarded as a particularly natural method to colour products.

Colour Up Your Taste!
A colour to match the flavour, but what works well together? We’ll reveal the secrets: Matcha powder with its light green colour is especially well suited to products with apple, kiwi or pistachio flavour. Whereas the darker spirulina powder works well for green shakes that contain ingredients that include lots of herbs and other plant substances. Chocolate, coffee, cocoa and nut flavours can be boosted in colour using cocoa powder.
A blend of safflower and concentrated lemon powder can visually enhance the flavours of elderflower, banana or lemon.
Concentrated carrot powder mixed with concentrated blackcurrant or blueberry powder can produce a blended colour ranging from reddish purple to a bluer purple. Flavours such as blueberry, lavender, blackberry and plum can use this to get the perfect look.
The classic food for producing a red colour is beetroot. This can be used to enhance the colour of flavours such as strawberry, pomegranate, cherry and red fruit. And beetroot is even used for melon and punch – two of many new flavours in our Flavour Powders range.

Flavour powder – to suit every taste!
Our flavour powder range, which is excellent for jazzing up e.g. quark, milk or yoghurt without adding a lot of calories, has been expanded with the melon and punch varieties already mentioned and lots of cocktail flavours. Capture that fruity island vibe with our pina colada flavour powder. Our mojito flavour is wonderfully refreshing on a summer’s day, and our strawberry daiquiri flavour powder is a real fruity delight.
Those who prefer savoury options can choose from tomato & basil, exotic mango curry, refreshing herb quark and “obazda”, which will transport you to the classic Bavarian beer garden dip.

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Did you know ...
..., that the Easter bunny will soon be hopping by again? Of course you did.
To help us enjoy a colourful run-up to Easter, we’re giving you some egg colours.
Dyeing eggs is great fun, but using natural colours is better. Give natural colouring foods a go when dyeing your eggs this year.
We hope you have a colourful Easter.

1. Red: Beetroot or red onion
2. Yellow: Turmeric and chamomile blossoms
3. Green: Spinach or nettle
4. Brown: Black tea, coffee or onion skin
5. Blue and purple: Blueberries, elderberries or red cabbage leaves