The Taste of Success: How Colorimetry Can Exploit the Brain’s Perception of Food Quality
Colorimetry has been used in a variety of scientific studies to create specific color standards and visual comparisons. The standards and comparisons within this field can be of great value when evaluating color and consistently repeating data. Test results in colorimetrics through the use of spectrophotometers can give us a wealth of information about the choices we make that are dependent on color, especially those involving the foods we eat.
Green to yellow bananas
Color is a deciding factor for consumers when it comes to food choices. Food has to “look right” to “taste right.” Image source: Flickr user Ian Ransley

Continue reading

Color Variations in Plastics: You Say Lime, I Say Chartreuse — What Is It Really?
Building colors
Many variables affect color and visual appearance. Light, angle, and/or background all affect visual analysis and cause major variations in color perception.
Image Source: Daniel Christensen via wikimedia.org

The human eye is a remarkable tool in identifying color variations. In fact, the human eye can actually distinguish over 7,000,000 different color variations in our known spectrum of colors. Science and technology have explored the eye-to-brain connection of how light is absorbed and reflected, and these results have shown that the human eye is capable of distinguishing even the slightest deviations in color.

Despite how amazingly accurate and complex human vision can be, the eye and the brain do have their limitations. Optical inputs of color variations are altered by a variety of causes that lead to problems with visual analysis, especially in plastic manufacturing. Manufactures have to be incredibly precise when creating their products, to account for the variations in the way we see things, and to mitigate against their negative effects. Spectrophotometry tools are incredibly useful in this process.

Continue reading

Color Perception Meets Consumer Desires: How to Set the Mood with the Hues of Food

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.

Continue reading