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Man
is perhaps fortunate that he is able to perceive and distinguish
colour.
He is surrounded by colour in his environment and makes
use of his ability to distinguish colour in many ways.
Colour provides him with information and
also induces strong emotional feelings, such as pleasure and repugnance.
The traditional staple diet of fruits and vegetables provided
man with a rich variety of foods with an interesting variety
of colours. These colours provided vital information about the
safety, freshness and quality of these foods and even today man
continues to use colour in making such subjective assessments.
However, the aesthetic value of colour should not be overlooked.
Eating satisfies more than just a nutritional need. It is frequently
a social occasion and its enjoyment is critically dependent
upon appearance.
Many of the coloured components
of fruits and vegetables perform essential functions within nature.
Without chlorophylls, photosynthesis, upon which the plant kingdom
depends, would not take place. Many carotenoids, in particular,
the carotenoid ß-carotene are important vitamin
precursors without which mammalian development would not have occurred.
Man has always consumed natural pigments in his diet. Some examples
of these are anthocyanins, chlorophylls and carotenoids which are
consumed in relatively large amounts. By comparison the amount
of such pigments consumed as a result of addition by food manufacturers
is small.
PHYTONE’S technology
and experience has ensured that manufactured foods can take advantage
of those colours that nature has provided thus leading to the
achievement of visually attractive and appetising products.
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