Color is an important property of foods that adds to our enjoyment of eating.
Nature teaches is early to expect certain colors in certain foods, and our future acceptance of foods is highly dependent on meeting these expectations. Color variation in foods throughout the seasons and the effects of food processing and storage often require that manufacturers add color to certain foods to meet consumer expectations. To correct natural variations in color. Off-colored foods are often incorrectly associated with inferior quality. To enhance colors that occur naturally but at levels weaker than those usually associated with a given food.