Natural dyes
Use of natural dyes
These products use only natural extracts, ensuring a healthier and safer diet. Coloring flavors can be used throughout the food supply chain without restrictions, provided the instructions in the technical data sheets are followed and the necessary process checks are performed (stability to light, oxidation, microbial activity, and pH changes).
YELLOW
YELLOW OCHRE
BROWN
BLACK
BLUE
PURPLE RED
DARK RED
BRIGHT RED
The chromatic aspect
In the production process, the visual appearance of a food is of fundamental importance. Color is an intrinsic characteristic of each product, determined by various molecules (chromophores). Scientifically, it represents the food's ability to reflect, absorb, or emit energy: depending on the amount of light not absorbed but diffused, the eye perceives a specific color.
Synesthesia
The addition of colorants should not be seen as a simple aesthetic gimmick, but as a process that profoundly influences consumer perception. Indeed, a visually appealing food often appears to be of superior quality, suggesting excellent preservation (both fresh and preserved). Furthermore, color is often associated with greater flavor and aroma intensity, according to the principle of synesthesia.
The functions
Restore the original color: compensating for the chromatic loss that occurs naturally during the processing and conservation phases.
Revive and intensify:
making the food more attractive and distinctive.
Enhance packaged products: giving industrial preparations a natural look.
Support creativity:
allowing the customization of dishes and meals.
Standardize production: correcting color alterations suffered by raw materials during processing.