Glossary C
Deutsch: Farbstoff / Español: Colorante / Português: Corante / Français: Colorant / Italiano: Colorante
Colouring agent in the food context refers to substances added to food and beverages to enhance or restore their colour, making them more appealing, consistent, and visually attractive. These agents can be natural or synthetic and are used in a wide range of products, including candies, beverages, baked goods, dairy products, and processed foods. The primary purpose of colouring agents is to compensate for colour loss during processing, to standardise product appearance, or to make food visually pleasing.
Deutsch: Farbe / Español: Color / Português: Cor / Français: Couleur / Italiano: Colore
Colour in the food context refers to the visual appearance and pigmentation of food, which plays a crucial role in influencing perception, taste expectations, and overall appeal. Food colour can be natural, coming from pigments like carotenoids, chlorophyll, and anthocyanins, or it can be artificially added for aesthetic and marketing purposes. It also serves as an indicator of food quality, freshness, and ripeness.