The Role Of Colorimetry & Spectrophotometry In The Food Industry

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. 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. In current food industries’ practice, two principal color measurement techniques are used: Colorimetry and Spectrophotometry.