Colors Colors are very important to the food manufactures. Consumers have come to expect a standard of quality from the products they buy every day. They expect a consistent taste and image as well.
Color is the most immediately noticeable element of overall appearance.
Color is the image they are looking for and it must be consistent. Many food products do not always have the same identical color depending on season, origin, process etc. Food colors of both natural and synthetic origin are therefore extensively used in processed foods and play a major role in increasing the acceptability and attractiveness of these products. Among the natural colors used in foods is annatto, carotene, chlorophyll, cochineal, saffron, turmeric and grape derived coloring. Of course the cochineal also known as carmine is derived from an insect which would render it non-kosher.