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RSSThe Role Of Colorimetry & Spectrophotometry In The Food Industry
January 24, 2008
When it comes to foods, color and appearance are the most important first impressions, even before one's olfactory sense is tickled with a pleasing aroma.
That is the point Dr. Seuss makes in his famous book, "Green Eggs and Ham," loved by children and adults alike. His lesson for everyone is "Don't reject things just because they look different." In fact, for the grumpy character whom "Sam-I-am" pursues up hill and down dale to try his dish, even the normally appealing smell of cooked ham and eggs couldn't overcome the "off-color" of the foods.
In today's retail world of behind glass, chilled, frozen, boxed, dried, vacuum-packed and plastic wrapped foods, eye-appeal is far more important than nose-appeal.
Both fresh and processed food producers know this well, and are increasingly adopting instrumental color measurement technologies and practices to control color better across a wide range of applications.
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•Application Note: The Role Of Colorimetry & Spectrophotometry In The Food Industry
