Colouring materials

Abstract

THE use of colours in foodstuffs is almost as important as the use of flavours, and the two are closely associated with each other. Colour should be used to enhance the eye appeal of the product, and the use of correct colour to suggest flavour should be linked directly to the type of flavour in use. Colour should be used at all times with discretion, and it is better to use no colour than too much. If a product has ample materials present to give colour there is no point in adding it, but in most biscuits this is not so, and a small amount of added colour is beneficial.