Food Industry Color & Appearance Solutions

Spectrophotometers for Food Quality Control

In our daily lives, an infinite number of colors are surrounding us. Colors have a wide diversity of roles to play and yet most of us take them pretty much for granted. In actual fact, the role that color plays affect us so much that it is often unnoticeable by many. Do you know that color influence our taste buds and our purchasing decisions? As consumers, most of us buy appealing food products. The appealing and appetizing food color makes us perceive them as fresh and is often the key reason that influences our buying choice. Even though color involves so much in our lives, our knowledge of color is often insufficient. This leads to many issues when it comes to controlling and quantifying them to our advantage.

Deciding and objectively controlling color always starts from the process chain. It deserves appropriate attention through means of measurement from raw ingredients down to the final product. One has to consider that the term “color in food” often carries negative impression, especially with the growing awareness of consumers and government associated institutions for topics such as natural, healthy and genetically modified food. On the contrary, because of the change in society, eating culture and behavior have changed too. This is well proven by the increase of processed food that occupies in supermarket shelves. Processed food require accurate analysis and monitoring of color change throughout various process such as cooking, baking, frying, roasting and deep freezing. Furthermore, the replacement of synthetic by organic (natural) color, especially for dairy products, with decreased color stability over time and/or temperature change, make accurate color control essential. Whether it is checking the degree of ripeness of fruits and vegetables, the appetizing bright red color of tomato sauce or the perfect smooth brown color of a chocolate, the eyes of the consumer will make a decision.

Because of this in recent years, color instruments have been widely used for color control of various food and beverage such as snacks, dairy products, seasonings, noodles, fish paste, jams and many others. Majority of food products that are displayed on supermarket shelves are processed food that are strictly managed using color instruments. In addition, color instruments are used in research and development work to monitor consumer preference and improve processing methods. In the agricultural, farming and fishing industry, historically used graded scales such as meat classification, salmon color and egg yolk color based on visual color assessment which are now replaced by portable color measurement instruments.

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Popular instrument for the Food Industry

The New CM-5 Spectrophotometer from Konica Minolta Sensing

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Konica Minolta’s CR-400 & CR-410 Colorimeters

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Konica Minolta’s Granular Material Attachment CR-400 & CM-700D

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