Konica Minolta Sensing Americas Color Trends and Technology Newsletter
How Color Affects Your Perception of Food
  Defining Color Tolerances
Green-Colored French Fries? How Color Affects Your Perception of Food   Defining Color Tolerances: Is the Color Acceptable?
While many of us like to believe that we are not easily deceived, our sense of taste is often fooled by our sense of sight. When a food's color is off or is different than what we expect, our brain tells us that it tastes different too. Long supported by scientific studies, we use visual cues from color to identify and judge the quality and taste of what we eat.
If the color of a product doesn't match the standard, customer satisfaction is compromised and the amount of rework, waste, and costs increase. Establishing color tolerances objectively within the color process is an effective way to maintain color consistency and accuracy, as well as to meet standards more efficiently.
CM-3600A Spectrophotometer Video
  Konica Minolta Sensing Americas at IFT Food Expo
Video: CM-3600A Spectrophotometer for Measuring Color and Appearance   Konica Minolta to Exhibit High Performance Color Measurement & Control Solutions at IFT Food Expo
In this video, we provide an overview of the high precision CM-3600A Spectrophotometer used within laboratory and manufacturing environments. This bench-top instrument measures the color, UV, and relative gloss characteristics of opaque, transparent, and translucent materials small to large in size.
At this year's IFT Food Expo, our color experts will be demonstrating the use of high performance solutions for evaluating and controlling the color and appearance of food, beverage, and packaging products. These solutions enable users to establish and meet color quality standards with less waste, time, and effort.



Did You Know?

According to sources, flamingos get their pink and reddish color from eating algae and small crustaceans, such as shrimp.

May 2014 Edition
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