Color perception is the link between how the human eye perceives color and the way the brain processes that information to affect our moods and choices. Scientific research in the area of color perception has revealed that there is a great variation between how each individual sees and views color, yet our brains continually process this information in relatively the same way. The way that humans perceive color plays an important role on the choices we make, especially when it comes to our food selections.
The science behind color perception
A number of experiments have proven that the color of food has a significant effect on how our brains perceive the quality and flavor of that food. Response Surface Methodology (RSM) research has proven that there is a direct correlation between the brain and color, 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.
Color and quality
Color perception is the leading factor in how the human brain assesses quality in our food choices. The appraisal of color affects our judgment by igniting many of our senses. Freshness and overall flavor are all linked to the brain through color perception and sensory analysis. Food producers must rely on accurate color 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 color that appeal to the consumer, yet adhere to the strict regulations set forth by the FDA (Food and Drug Administration). Food color management relates to product quality, and color consistency is necessary to maintain a high level of quality in a competitive global food market.
Advanced Color Technology
The use of color measurement and technology has revolutionized the food industry by incorporating color 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 color 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 color 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 color management and objective color measurement systems. Leading the industry in USDA (United States Department of Agriculture) instrumentation approval for food color evaluation, HunterLab has incorporated the science of technology and psychology to create a variety spectrophotometers designed to meet all marketing budgets and needs. For more information on how color technology can take your product to the next level in quality control and customer satisfaction, contact HunterLab today.
Mr. Philips has spent the last 30 years in product development and management, technical sales, marketing, and business development in several industries. Today, he is the global market development manager for HunterLab, focused on understanding customer needs, providing appropriate solutions and education, and helping to solve customer color challenges across these industries and cultures.