EFFECT OF NATURAL COLORS IN FOOD AND BEVERAGES PRODUCTION

ABSTRACT Color is a measure of quality and nutrients content of food. The objective of adding color to food is to make them appealing, augment the loss of color during processing to improve the quality and also to influence the consumer to buy a product. At present the demand for natural dyes is increasing worldwide due to the increase awareness on therapeutic and medical properties and their benefits among public and also because of the recognized profou nd toxicity of synthetic colors Natural dyes are those deriv ed from naturally Occurring sources such as plants, insects, animals and minerals. Among all the natural dyes, plants based pigments have medicinal value so are mostly preferred. Today the food industry and color suppliers are however constantly motivated to work towards the improvement of the technical and physical properties of the color preparation. Development of cost effective viable technologies for the preparation of food color and it’s application in food is a challenge and the need of the day. This review article covers recent developments in technological advances of food color with respect to natural color and the detail basics chemical information about the major pigment Natural colors have become increasingly popular in food and beverage production, their use is limited by challenges related to cost, stability and availability. This poses a problem for food and beverages producers who want to offer healthier and more sustainable products to consumers, but who are constrained by the limitations of natural color. The aim of this project is to explore the potential benefits and limitations of natural colors in food and beverages production with the goal of identifying strategies to overcome these challenges and promote the use of natural colors in the industry. The main objective of this research were t to produce food and beverages using different natural colors, to evaluate the visual appeal of food and beverages products with natural colors, including color intensity, stability and consumer perception,to come up with a standard recipes The data collected the answer the research questions were analyzed using percentages based on the results, this study recommended the use of natural food colors as a Develop sustainable and cost effective natural colors sourcing strategies, invest in research and development to improve natural color stability and consistency, Develop standards for natural color quality and safety, investigate innovative natural color sources (eg plant based, microbial ), Support e ducation and awareness campaigns promoting natural color benefit.