Color

Pic:getty/taramoore

From bright whites to brilliant blues: Color innovation in F&B

By Rachel Arthur

‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...

Sensient develops palm-free colors

Sensient develops palm-free colors

By Maggie Hennessy

Amid increased environmental concerns over palm oil production, Sensient Colors has developed palm-free natural colors to expand on its existing natural colors portfolio. 

Hot chocolate tastes better in an orange cup: study

Hot chocolate tastes better in an orange cup: study

By Ben BOUCKLEY

Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.