Flavors and Colors:
A Recent Consequence The use of flavoring and coloring in food products has been steadily increased in the past decade. In daily life, foods and related products are fascinated by the addition of external flavors and colors (Bonan et al., 2013).
The addition of external flavor and colors in food products entice customers by pleasing the nose and eyes through their organoleptic properties. Consumers also seek delightful and appealing foodstuffs from markets because they provide unique eating satisfaction (Altisent et al., 2013).
Flavor and colors are the vital organoleptic characteristics that may directly affect consumers' selections, decisions, and acceptance. This further may lead to persuading customers to consume more and more.
Many flavors (vanilla, strawberry, chocolate, etc.) and colors (carmine, indigo, titanium dioxide, etc.) are already available in the market to prepare delightful, tasty, nutritious, eye-catching, and healthy food products.
However, consumer demands and expectations continue to increase. Consumers also rely on food preparation technologies, such as flavors, colors, and so forth. Therefore, new methods and technologies are urgently needed to satisfy consumer expectations and to overtake industrial competition.
This may result in the preparation of "FAST"fun foods rather than nutritional and healthy foodstuffs (Berzas et al., 1999; Campos et al., 2011; cook, 2013; De'Nobili et al., 2013).
A Recent Consequence The use of flavoring and coloring in food products has been steadily increased in the past decade. In daily life, foods and related products are fascinated by the addition of external flavors and colors (Bonan et al., 2013).
The addition of external flavor and colors in food products entice customers by pleasing the nose and eyes through their organoleptic properties. Consumers also seek delightful and appealing foodstuffs from markets because they provide unique eating satisfaction (Altisent et al., 2013).
Flavor and colors are the vital organoleptic characteristics that may directly affect consumers' selections, decisions, and acceptance. This further may lead to persuading customers to consume more and more.
Many flavors (vanilla, strawberry, chocolate, etc.) and colors (carmine, indigo, titanium dioxide, etc.) are already available in the market to prepare delightful, tasty, nutritious, eye-catching, and healthy food products.
However, consumer demands and expectations continue to increase. Consumers also rely on food preparation technologies, such as flavors, colors, and so forth. Therefore, new methods and technologies are urgently needed to satisfy consumer expectations and to overtake industrial competition.
This may result in the preparation of "FAST"fun foods rather than nutritional and healthy foodstuffs (Berzas et al., 1999; Campos et al., 2011; cook, 2013; De'Nobili et al., 2013).
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