‘Clean and easy’ is a favored approach in virtually any regulated manufacturing setting.) Such solutions not only reduce manpower and prep/cleanup time, but also lessen the risks of mistakes – potentially impacting the accurate visual reproduction of brand colors, or even product safety. Rather than work with individual raw materials, manufacturers are increasingly looking for fully formulated, easy-to-use coloring systems. This desire to shift away from dry pigments is becoming a key consideration for candy and confectionery manufacturing companies. In more than one instance, the confectionery customer wanted to shift away from individual powdered pigments to simplify prep, use and cleanup. We’ve seen this play out countless times as companies have turned to us when they were unable to get the color match they needed. Of course, there is also a need for true color matches that must completely replicate the color of the desired target.”īecker also points out that “color matching can be one of the most time-consuming and frustrating steps” – and it is certainly a truism of the food manufacturing industry (though compliance and regulatory matters rank high, as well). By allowing the color matcher the freedom of interpretation over an exact match, they are able to account for geographical differences in colors as well as the availability of raw materials for those regions. Color styling also is frequently used to create and interpret color trend palettes. Many times the manufacturer must match a painted target or textile and reinterpret this color…if the designer will allow the manufacturer to interpret the color and provide a few different examples of color stylings then much time can be saved in going back and forth to achieve the perfect match which ultimately might be unattainable. “A common mistake among designers is that once they choose a color for a project they ask the manufacturer for an exact match. Frequently we are asked for a recommendation – often within a certain color range – based on our experience working with some of the world’s largest brands over the last few decades.Īn article in Doreen Becker’s Color Trends and Selection for Product Design captures the respective roles of color matching and color styling. In other cases, we might be working to match a sample. In some cases, we’ll be provided a Pantone match. Nonetheless, color matching challenges remain quite common.įrom the standpoint of a color company, product color matching comes in many forms. Pantone has been widely adopted by printers, and – by virtue of standardization – allows a universal color match. The emergence of systems such as the Pantone Color Matching System (CMS) have standardized color selection – regardless of equipment. Chemistry and analytical instrumentation are exponentially more advanced. In the world of inks, colors and coatings, this practice is called color matching.įood science, colorant chemistry and technology have come quite a long way since the FDA first allowed artificial coloring in butter and cheese ( federal oversight of color additives began in the 1880s). Regardless of the hue, color matters…which means color choices matter – and confectionery manufacturers are careful to find reproductions of their brand or product colors that are as accurate as possible. It is the same drink but people think it tastes better." For example, we have found there is a clear difference in the intensity of flavour people experience when we play with the colour of a drink with a tasteless and odorless dye. “Flavour is not just as simple as the way it tastes as all the other senses come into play, and some can dominate the brain’s interpretation of food. In their study, they concluded that taste perception was influenced only by color change and not by changes in actual sweetness level. They reference a 2007 study by Hoegg & Alba which assessed consumer preference for orange juice by varying the color intensity and/or sweetness level. The International Association of Color Manufacturers (IACM) explores this on their ‘Why use Color’ page. Penn State researchers explain “color can impact the taste of food, and our experiences and expectations can affect how we taste food.”Ĭolor and other senses have a strong influence on the perception of taste. Food color is about much more than collecting Facebook or Instagram likes, however.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |