I am sure you have heard of the phrase “we eat with our eyes.” This common phrase is especially meaningful in the realm of food colors, as food coloring has been in existence for more than 2,000 years, starting in 300 BCE when artificial colors were used to color wine.
Early civilizations recognized the impact of color on food, using natural sources like saffron, turmeric and paprika to add vibrancy. Ancient cultures employed ingredients such as vegetable and fruit extracts, peelings and even some minerals to color food. Saffron, carrots, pomegranates, grapes, berries, beets, parsley, spinach, indigo, turnsole, alkanet (borage root), red saunders (a powdered wood), marigold and turmeric were all used as food coloring agents. As the demand for more affordable and vibrant colors grew, synthetic dyes emerged in the 19th century. The discovery of mauve by William Henry Perkin in 1856 marked a turning point, ushering in the era of artificial dyes derived from coal processing byproducts. Some of our ancestors also used natural substances like minerals and ores, such as azure (copper carbonate), gold leaf and silver leaf, some of which were downright poisonous.
Carotenoids have a red, yellow or orange color, and the most well-known carotenoid is beta-carotene which gives sweet potatoes and pumpkins their color. Beta-carotene is often added to margarine and cheese to give it a more appetizing color.
Chlorophyll is a natural pigment found in all green plants. Mint- and lime-flavored foods like candy and ice cream are often colored using chlorophyll.
Anthocyanins give grapes, blueberries and cranberries their deep purple and blue colors, and they are often used to color water-based products like soft drinks and jelly.
Turmeric is not only used as a spice but also as a pigment to turn foods a pleasant deep yellow color, as in mustard and other foods.
When natural food colorings became too expensive due to the cost of gathering and processing the materials, synthetic dyes arrived on the scene. These could be mass-produced at a fraction of the cost, had a longer shelf life and were more vibrant in color.
In 1906, federal agencies and Congress passed the United States Food and Drugs Act, which prohibited the use of poisonous or harmful colors in confectionery and the coloring or staining of food to conceal damage or inferiority. The federal Food, Drug and Cosmetic Act of 1938 finally created strict rules governing the use of synthetic foods.
Food coloring and dyes have become very controversial, and companies like Kraft Heinz and General Mills have recently announced that they would be removing artificial food dyes from products. General Mills said it is working to remove certified colors from K-12 school foods by summer 2026 and then all foods by the end of 2027. PepsiCo’s CEO recently said on an earnings call that the company had already begun phasing out artificial colors. Conagra also recently announced that it would remove cosmetic colors from its frozen products by the end of this year.
Some nutritionists and dietitians say that it’s best to avoid artificial food dyes, while others say more research needs to be done and the potential negative effects are still unclear.
Color also plays a major role in restaurant design. Have you ever walked into a restaurant and instantly felt energized or relaxed? It’s not magic; it’s color. Restaurant colors have a powerful impact on us, influencing everything from our mood and appetite to how long we wish to stay. When designing a restaurant, it is important that the colors all integrate with the menu and foods on it — for it will play a major role in our dining experience. According to Allan McNabb, founder of Image Building Media, “Color can be used to attract customers. Bright, bold colors are more likely to get attention than soft, muted tones. Lots of reds and oranges in a restaurant create an atmosphere of celebration or excitement.”
Beyond creating an attention-grabbing atmosphere, color has the potential to increase a restaurant’s profits. It can influence how long customers stay, what they order and how much they spend. Here’s a look at how different color categories can impact a restaurant.
Warm colors: Reds, oranges and yellows are energizing and stimulating. They can boost appetite and encourage conversation, making them ideal for fast-casual eateries and restaurants looking for a quick table turnover.
Cool colors: Blues and greens have a calming effect; however, this might indicate you are trying to attract health-conscious customers by using these colors. These colors can create a more relaxed atmosphere, ideal for fine dining establishments or cafes that encourage customers to linger.
Neutrals: Whites, beiges and grays provide a clean and sophisticated backdrop. They can also be used to create a sense of spaciousness, which is beneficial for smaller restaurants.
While typically associated with sophistication, strategically placed black accents can add a touch of drama and luxury to a restaurant’s decor.
When it comes to menus, warm hues like red, orange and yellow can trigger a person’s appetite and are often used for a restaurant’s signature items and premium dishes. You’ll see pops of color, such as red text for a particular dish, to grab diners’ attention subconsciously and make them more likely to order it. Cooler colors like blue and green can create a calming ambiance, ideal for lighter fare or vegetarian options.
I am all about using color on the plate and when planning an event, I never have all brown elements. White neutral plates are a chef’s palette, and using color plays a major role in a diner’s first impression. At home, try using vibrant sauces or colorful garnishes. For example, using a specific color scheme for the tablecloths and napkins can create a polished look, while adding a colorful table runner or placemats can add a bit of personality.
Chef Michael Higgins from Maldaner’s Restaurant in Springfield offers lemon posset as a dessert choice. Possets were originally used for medicinal purposes. They have been around for hundreds of years, and Shakespeare refers to possets in several of his plays. While old versions of posset used ale or wine, most modern possets use citrus juice, lemon, sugar and cream — and have a yellow hue. This is a great make-ahead dessert. It does require at least an hour or two in the fridge to set. It can even be made the day or night before you are going to serve it.
Lemon posset
Ingredients
8 servings
- 3 cups heavy cream
- 1 ¼ cups white sugar
- 3 lemons, juiced
- 3 tablespoons additional heavy cream for topping
Directions
- Combine 3 cups cream and sugar in a saucepan. Stir together and bring to a boil, and then cook for 2 to 3 minutes. Stir in lemon juice.
- Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.
- Enjoy!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.