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Food samples, such as cookies, require non-contact color measurement to maintain the true color and texture of the food product.
Image Source: Flickr user Vegan Feast Catering

Color analysis is an important part of safety and marketability in the food product industry. Numerous studies have shown that visual acceptance is the first thing consumers rely on when making choices in foods. Food color is so influential it can even change the way humans perceive taste and quality in foods. In fact, the brain has used color as an indication of freshness and food safety since the beginning of time, so it is no wonder that it is still considered an important feature of food products today.

Nearly every food product relies on color analysis during some point in the process it takes for raw materials to reach supermarket shelves. Whether developing a color analysis protocol for determining the ripeness of a crop, during in-line color and process monitoring, or for final product quality analysis, many major food industry leaders rely on spectrophotometric technology to maintain quality and safety standards in their products.

Non-uniform color samples are often poured and measured for true color analysis that best resembles human perspective.
Image Source: Flickr user Procsilas Moscas

For accurate color analysis of poured and placed food items, a non-contact measurement system is ideal. When a sample is measured from a focal point that sees the sample shades and hues as they are seen by the consumer perspective, the most reliable data can be obtained. This information can then be used to create a color-matching system and ensures consistency between sample batches. Consumers place their expectations on food products to maintain consistent color every time and associate these consistencies with quality products and brands.

Humans have evolved as highly visual creatures, using color as one of the most important signifiers of safety. From a red stop light to a brightly colored snake, color acts as an instant and instinctual visual alarm bell warning us of potential dangers. This use of color as an indicator of safety is perhaps most clearly evidenced by the act of pulling out a piece of fish from the refrigerator and asking, “Does this look okay to you?”

Unlike many color/perception relationships, the one between fish color and food safety is relatively linear; although even experts may not be able to distinguish between white and red wines in blind taste tastes, you can be pretty sure that if a fish looks bad, it is bad. The color change itself is an indicator of a specific sequence of biological events and the process begins almost immediately following death. As Nollet and Foldra point out in the Handbook of Seafood and Seafood Product Analysis:

“The appearance of a newly landed fish is unforgettable, in that the interplay of subtle shades of beautiful colors make it a joy to behold and irresistible as an item of food. Just a few hours after death, though, it begins to look less obviously attractive, and its now ‘ordinary’ colors are much more familiar to the majority of the public.”1

Just as familiar is the look of spoiled fish product: dull, lifeless, decaying, and carrying the potential for food poisoning.

But the determination of fish freshness isn’t just up to individual consumers; the seafood industry as a whole must take great care to assess the quality and safety of products throughout the supply chain, particularly at a time when traceability is a growing concern.

Spectrophotometric instrumentation provide an objective basis for the determination of fish freshness. Image Source: Pexels user Steyn Viljoen

UV-VIS spectrophotometric technology helps monitor quality control in beer production and development. From color to taste, this technology assures companies that their products will meet consumer demands. Image Source: Flickr user Lindsey G

Let’s talk about beer. Beer originated in ancient Mesopotamia and since then has become an ever-popular choice in adult beverages. From large macro-brewers to smaller micro-breweries, quality control is continually assessed to help manufacturers keep up in a competitive market. But what are these producers relying on to ensure your favorite pilsner is safe to drink?

Many factors contribute to the quality of beer products, including brewing techniques to ingredient selection. Spectrophotometric technology is commonly used for quality control monitoring because of its ability to provide rapid and precise measurements, along with its overall usefulness; researchers are discovering new applications for spectrophotometers almost daily. UV-VIS spectrophotometry can evaluate a variety of factors like color, taste, bitterness, and total carbohydrate measurement. Having this information on hand allows producers to compare their product to quantitative standards and adjust accordingly. Spectrophotometric technology has been used by leading brewing companies around the world to maintain product quality and reputation and continues to show potential for other applications in beer brewing and product development.

Creating the perfect coffee roast is highly dependent of color measurement. Low quality instrumentation can lead to variables roasting times, but proper instrumentation ensures perfect color and consistency every time from start to finished product.

When producing the highest quality of coffee, color is a crucial part of the process. Coffee color measurement refers to the procedure that takes raw coffee beans to the peak of their roasting process. The utilization of spectrophotometers can help gauge the exact moment that a roast reaches its full color potential, ensuring that coffee color remains consistent throughout each batch. Many spectrophotometers claim to measure this key point in the coffee roasting process, but miss the mark by just a slight margin. Even this small margin can be costly, but quality coffee color measurement tools eliminate errors and ensure quality and consistency every time.

From plant, to production, to perfection

Creating a quality coffee product begins with choosing the best coffee beans. Measuring the color of raw beans is an important step in developing just the right coffee blend. Color consistency in raw beans helps to ensure that the consistency remains the same all the way through the roasting process. Spectral analysis provides important data regarding any contamination or imperfections the raw beans may have. This streamlines the selection process of raw materials and saves in wasted product and time further on down the line. Once raw beans have been carefully selected, the roasting process is the next step towards creating a high-quality product. Coffee color analysis is most effective when it is performed continuously throughout the roasting process.

Coffee color plays an important role in raw bean selection. Choosing only the best in raw materials, ultimately leads to higher quality results in the end.

The color of food significantly impacts consumer appeal and quality perception, cementing the importance of selecting food coloring and measuring it regularly to ensure consistency. Spectrophotometers simplify scientific, objective food coloring measurements to help food manufacturers reach quality goals, reduce waste, and influence customers' buying decisions. The following tips will guide you in identifying and using the best solution for determining food coloring data in your products.

Choose Equipment Based on Food's Physical Properties

Your sample's physical properties are the starting point for choosing the right spectrophotometer to measure food coloring. For example, you can quantify the color of transparent liquids like sports drinks using a device that captures transmittance measurements. Nonuniform, opaque, and highly textured foods will require a solution that accurately measures color by reflectance. Consider options capable of transmittance and reflectance measurement or simultaneous color and haze data capture for added versatility.

Similarly, physical characteristics like the food's fat content also impact color since dyes and pigments are either oil-soluble or water-soluble. A spectrophotometer provides real-time insights to ensure the colorant you choose meets quality and appeal expectations.

Color consistency is vital in the food industry, as color significantly impacts how customers perceive food quality and taste. That's why nut manufacturers strive to meet consumer expectations by maintaining uniform product color.

Nuts must undergo rigorous quality control testing to verify that they meet quality, appearance, and taste standards before going to market. Spectrophotometers play a crucial role in this process by objectively measuring color to reduce color variations, resulting in optimal consistency.

Why Is Color Consistency Important for Cooked Nuts?

People know how food products are supposed to look and can recognize when they divert from that accepted appearance. When color variations in nuts occur, consumers perceive a decline in taste and quality. As a result, they assume these products are outdated, unsafe, or unpalatable and will avoid buying them again.

Conversely, food with good color consistency has a positive impression on shoppers, as it appears more appetizing, fresh, and high-quality. That's why snack food manufacturers that achieve color consistency in their products can expect higher sales and greater profitability.

Color is the first standard that most consumers rely on when it comes to the quality of their food products. Image Source: Flickr user U.S. Department of Agriculture

How do you measure the quality of food products? For many items, food quality can be measured on various levels using different parameters for the collection of data. Color, texture, taste, and smell are all human perceptions that give us both instant and specific information about the quality and state of our food products, but measuring color quality in food goes far beyond what the human eye perceives.