Posted by HunterLab on September 15, 2014

Colour perception is a key factor in consumer decisions. Making sure that product colour is optimal is a significant focus for many food producers.

Colour perception is the link between how the human eye perceives colour and the way the brain processes that information to affect our moods and choices. Scientific research in the area of colour perception has revealed that there is a great variation between how each individual sees and views colour, yet our brains continually process this information in relatively the same way. The way that humans perceive colour plays an important role on the choices we make, especially when it comes to our food selections.

The science behind colour perception

A number of experiments have proven that the colour of food has a significant effect on how our brains perceive the quality and flavour of that food. Response Surface Methodology (RSM)  research has proven that there is a direct correlation between the brain and colour, which has a psychological impact on our responses to food and the way that we characterize food quality and acceptance. The information we have gleaned from these studies has led to further development in the area of human eye technology and spectrophotometry within the industry of food production and processing. These factors play a significant role in how we assess product quality and the choices we make as consumers.

 Colour and quality

Colour perception is the leading factor in how the human brain assesses quality in our food choices. The appraisal of colour affects our judgment by igniting many of our senses. Freshness and overall flavour are all linked to the brain through colour perception and sensory analysis. Food producers must rely on accurate colour measurement and methodology to ensure quality and acceptance from the consumer.

Advanced colorimetric technology and spectrophotometers are essential in the food industry for providing the exact instrumentation needed to produce precise levels of colour that appeal to the consumer, yet adhere to the strict regulations set forth by the US FDA (Food and Drug Administration). and Food Standards Australia. Food colour management relates to product quality, and colour consistency is necessary to maintain a high level of quality in a competitive global food market.

Advanced Colour Technology

The use of colour measurement and technology has revolutionised the food industry by incorporating colour perception and sensory analysis into food production. This process has led to a growing standard for quality control and product acceptance, which has created a major shift in the marketing and production of food products. Advanced technology in colour management can be applied to any food product, including baked goods, beverages, cereals, fruits, meats, snack foods, ingredients, sauces and dressings, tomato products, and many more. Because consumers tend to always consider colour when buying food, consistency remains a key aspect in production. These consistencies may be linked to specific name brand food products, which may lead to increased sales and growth within the industry.

Food producers rely on the most state-of-the-art technology in spectrophotometers for colour management and objective colour measurement systems. Leading the industry in USDA (United States Department of Agriculture) instrumentation approval for food colour evaluation, HunterLab has incorporated the science of technology and psychology to create a variety spectrophotometers designed to meet all marketing budgets and needs.

For information about HunterLab instrumentation for the food industry. contact Novasys today

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