The Taste of Success: How Colorimetry Can Exploit the Brain’s Perception of Food Quality

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

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.

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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.

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