Your Product Should Be Color To Show People To Be Tempting!
- Mar 16, 2018 -

11 weeks of 2018


Procter & Gamble called the first 3-7 seconds of the meeting between consumers and products called "decision moments". In this short period of time, consumers either love the product at first sight, chop their hands with passion, or go away, see you again.

In this process, the color of the product is the key to decide whether or not consumers should cut their hands. It's not just because it creates visual stimuli, but also because the color is the first indicator of the taste of the taste of the consumer - yes, you don't hear the wrong sense of taste. According to the survey data of Emerald Insights, 90% of the chopper party decides whether to cut or not depends entirely on the color and perceived taste of the product.

Finding a perfect color can not only attract the eyes of consumers, but also accurately convey the taste of food. This is the key to the success of a product. But consumers' distrust of artificial pigments and the preference for natural materials make the cause heavy and long - especially if they do not want color to fade. You know, "how many people have loved your youthful face and know who will endure the cruel changes of time". A recent Sensient Food Colors survey shows that consumers want a vibrant, eye - catching color, and "really feel the color of nature", so the competition among food vendors has evolved into a competition for "looking" good natural pigments.

The good mood is orange

Yellow and orange are both popular colors because they can stimulate people's appetite. And when a person says his mood is orange, he must be happy. Consumers have linked the color of gold with the delicious and indulgent taste, thanks to the favorite foods like macaroni and cheese, as well as butter popcorn and prepackaged Cheddar (a kind of British cheese). The vibrant yellow and orange color also hints at citrus flavors such as drinks, sweets, ice cream and yogurt.

In addition, food producers are still looking for ways of coloring ancient foods to help catch these warm and bright tones. Today, many food brands extract yellow and orange natural pigments from sorghum, Thailand star fruit, carrots, and pumpkin, although red apricot and mahogany extract may be the most popular (and most successful) natural pigments.

For example, kraft Heinz, a well-known food company, replaced Yellow 5 and Yellow 6 in macaroni and cheese powder in December 2015 with natural pigments. After the success of the operation, other food manufacturing businesses also fell in love with natural yellow. It can be said that these natural pigments are the gold standard of yellow pigment in 2017.

The passionate red

Red can stimulate strong positive emotions, and many people prefer the red "taste" of food and drink because there is little difference in taste in front of products like M&M chocolate beans.

In fact, the attraction of red to people is also evolving. A new study by the Institute of advanced studies has found that red triggers hunger responses to humans because they find that the "color code" is associated with higher levels of protein, calories and energy. Researchers also found that this preference extends to processed foods and cooked foods, which are usually not indicators of calorie content.

This may be why food manufacturers use red elements for decades, as well as red food bags, because red not only reminds people of the full belly of oil, but also activates positive emotions and memories.

Manufacturers have been trying to find natural pigments that provide deep red and cream colors, and consumers have become accustomed to them. Red grapes, old crops amaranth and South American shrub Rouge are good raw materials for red pigment, which can be used to reflect a variety of different shades and shades of red, the so-called "grape wine night light cup, want to drink the pipa immediately urge". However, lycopene, the most popular food pigment, is a food pigment extracted from tomatoes and a powerful antioxidant. Besides, cochineal has been extracted from cochineal insects.

However, manufacturers should be vigilant against the "uncomfortable" factors of insects. In 2012, when consumers found that Starbucks used the carmine extract to replace the synthetic red pigment in strawberry and strawberry, and strawberry and banana, Starbucks was subjected to tons of criticism.

A mysterious and noble purple

Purple may not be the main food color, but it is still a very popular color. Just like red color, consumers think purple is a nutritious food, which is the main source of people's impression of dark berries.

In the past, manufacturers have tried to use unusual new colors to test children, such as Heinz's short-lived EZ purple tomato paste. This color is still mainly in children's food, especially in the breakfast food, but with the increase of fruit ice, fruit juice and protein milkshakes, the market demand for purple pigment is also increasing.

Natural purple can be obtained from many red fruits and vegetables, but only purple foods, such as elders, purple asparagus and purple sweet potatoes, are expected to become more popular sources of food. Like anthocyanins, antioxidants are not only found in berries, but also in violet blue. Sensient Food Colors predicts that the food pigments rich in anthocyanins are becoming more and more interesting, from lavender to deep blackberries.

But purple sweet potatoes are likely to be the last winners. Its pigment is very stable, it is difficult to find such a product in natural color, and can produce a variety of colors from raspberry red to grapefruit purple. The important thing is that they taste great, unlike grapes.

The problem is that the high price and hard texture of purple sweet potatoes makes it difficult for people to extract pigment from them, which is why many companies continue to use insect extract to make purple tones. Whether the purple sweet potato pigment can be further developed depends on whether it can improve its extraction technology. Please wait and see.

Melancholy blue & Green

Although it's just a color, blue always brings people to melancholy, green. There is always a feeling that you can't tell. People used to be suspicious of blue food because there was not much blue in nature. Moreover, blue is easy to arouse people's instinctive fear of mold, carrion and poisonous berries. If the wrong place is used in processed foods, green will also cause similar negative emotions.

Although people's fear of blue has been desalinated over time, and the food industry has used more artificial blue pigment, it still can't stimulate appetite like red, purple and orange, but it still has a place in the fields of candy, cereal and novelty.

One more problem is that there is less blue food in nature and less blue pigment (blueberry juice is red and purple, not blue), which has caused some difficulties for the food manufacturers. Spirulina is a natural source of blue and green pigments, but the extraction process is difficult, and there is not enough spirulina to provide pigment materials for the food industry.

Because of this, many food companies have to give up blue and green when using natural pigments, just like the cereals of general mills. Marx is also trying to get "real blue" from spirulina, although it usually produces unpleasant imprints and unpleasant flavors, and Blue Gardenia, red wine, red cabbage and mushrooms are also tried as a potential source of blue pigment. Spinach is one of the few green leafy vegetables that can produce natural green pigments, but there are too few producers using natural spinach green pigment.

March 16, 2018