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The Philosophy of Total Appearance

  • Chapter
Food Colour and Appearance

Abstract

There is pressure on the food technologist to increase his or her understanding of the materials used in product processing and marketing. Increasing numbers of novelty snack products, designer desserts, low calorie, fat/alcohol/caffeine/sugar/starch-free products, and products of greater sophistication, are being marketed. Also increasing is the upgrading of raw materials for the processing and manufacture of fabricated foods. Higher, more consistent standards of produce is now demanded by stores. The movement towards the reduction of additives included in products is still progressing. Hence, there is even less opportunity to manipulate product attributes merely by the addition of colorants or other ingredients. At one time the concern was, perhaps, solely concerned with colour; now all aspects of appearance must be under control. In addition, the opening of wider and wider markets has exposed a lack of understanding of the ways and lives of potential customers. Hence non-physical factors, such as culture and climate, are assuming greater importance for the producer and manufacturer. All these factors, as well as the individual’s state of well-being, influence the customer’s decision to buy.

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Authors and Affiliations

  1. Colmworth, Bedford, MK44 2LA, UK

    John B. Hutchings

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  1. John B. Hutchings
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© 1994 Springer Science+Business Media Dordrecht

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Hutchings, J.B. (1994). The Philosophy of Total Appearance. In: Food Colour and Appearance. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2123-5_2

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  • DOI: https://doi.org/10.1007/978-1-4615-2123-5_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5885-5

  • Online ISBN: 978-1-4615-2123-5

  • eBook Packages: Springer Book Archive

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