THE EFFECTS OF FOOD COLOR ON PERCEIVED FLAVOR
- BRUSSELS SPROUTS. Doiron, Roger // Mother Earth News;Feb/Mar2008, Issue 226, p92
This article presents information on Brussels sprouts. The vegetable can be enjoyed all winter long; the colder the weather, the better they taste. The trick to cooking them is not overcooking them. Most people who say they do not like Brussels sprouts have eaten industrially grown, bitter...
- Simply Saucy. Rittman, Allison // Prepared Foods;May2004, Vol. 173 Issue 5, p39
Discusses the role of sauces in cooking dishes. Classification of sauces; Effect of changing cooking techniques on the flavor and texture of sauces; Use of color in preparing sauces. INSET: Plus: A Tip on Color.
- Design choice: Angostura bitters. Haines, Jeremy // Marketing (00253650);12/13/2006, p8
The article presents the author's comments about the label for Angostura bitters, a highly concentrated food and beverage flavoring essence. The author says that according to the product's label, it is a preparation of gentian in combination with a variety of vegetable coloring matter. He says...
- The Right Color, and New Twists on Dairy. // Prepared Foods;Nov2009, Vol. 178 Issue 11, p55
The article discusses the highlights of some studies presented at "Prepared Foods R&D Seminars" held in the U.S. It includes "Color and Applications in Confectionery Technology," by Aminah Lewis and "Savory Bravery: A New Vision for Dairy Products," by Paula Grabow. The application of color and...
- A Look at Sensory Coloring. Wade, Marcia A. // Prepared Foods;Oct2006, Vol. 175 Issue 10, p75
This article talks about sensory coloring in food products. According to the author, people use the color of food to evaluate the ripeness of fruits and vegetables, assess the temperature and degree of doneness, or help distinguish variations and flavors. She said sensory testing is necessary to...
- Rettung für Fruchtabbildungen. Wallau, Rochus // Lebensmittel Zeitung;4/12/2013, Issue 15, p0024
The verdict of the Oberlandesgericht (Higher Regional Court) of Düsseldorf, Germany concerning the use of depictions of fruit on products which contain only fruit flavorings is discussed. The author discusses the case of a fruit-flavored tea using a picture of a raspberry on the packaging being...
- VOICE: More scarcity less affordability. Warwick, Joe // Restaurant Magazine;Nov2012, Issue 219, p16
The author focuses on the scarcity and unavailability of luxury ingredients which made them remain a special seasonal splurge and induce the stomach to grow fonder.
- Charlatan or champion? Nuttall, Claire // Grocer;
The author explores complexity of health labelling of food and beverage products.
- Colors Claim More Than One Role. Mannie, Elizabeth // Prepared Foods;Jun2009, Vol. 178 Issue 6, p52
The article discusses the highlights of "Prepared Foods'" R&D Applications Seminar, which addressed the health and wellness benefits of natural colors. John Foley of BASF Corporation gave the presentation "Coloring Foods With Beta-Carotene and Using Vitamin A to Make Products Healthier."...