How important is colour management in food and drink?

Colour management plays an essential role in the food industry. With the documentation of the colour conditions from the raw material to the end product, raw material and product-specific properties can be recorded. This allows differences in respective production batches to be localised and, if needed, action to be taken.

In addition, raw materials and products undergo an ageing process (including oxidation) during storage, depending on the prevailing environmental conditions (temperature, humidity, packaging type and packaging material). This can manifest in a variety of ways, such as a reduction in colour intensity (eg, carotenoids) and can also influence smell and taste.

A significant factor in reducing the progressive ageing process of products is compliance with the specified storage conditions.