This article is from the Food Science FAQ, email@example.com (Paul E. J. King) with numerous contributions by others.
Part of the enjoyment and appeal of food is its appearance,
including its colour. Homemakers, cooks and chefs have always used
colours in cooking to enhance appearance or to compensate for colour
deterioration during cooking. The same applies to some manufactured
foods. For example without colour margarines appear grey and
unpalatable; with colour they are visually attractive and popular.
The colours used are only those that have been tested and found
satisfactory by the same stringent procedures as those for additives
in general. Colour judiciously used adds to the enjoyment of food.
Would you want to return to only black-and-white on TV or on your