The Future of Color in Food with Cacao Barry

Judith explains:

“Pastels will desaturate and there is a big influence of the yellow color family coming that represent a sign of hope”

The Color Authority™ was invited to the World Chocolate Masters podcast of Cacao Barry!

This episode gives exclusive insights from Pastry Chef and Chocolatier Naomi Wahl, Color Designer and Founder of The Color Authority™ Judith van Vliet and Product Decorations Expert at Barry Callebaut Astrid Remaut.

Eating with your eyes is part of every meal, dessert or snack. And color plays a key role in that. If food looks good, we expect it to taste good, and do something good for us. Color also brightens our mood; it can evoke freedom or optimism. It has the power to spread joy and happiness. Even before you have set your teeth in it.

But what does the future of food colouring hold? With customers flocking towards healthy alternatives and being conscious about everything artificial, does food coloring even have a place? Natural colors and flavours seem like the way to go. But where do you start?
And what are their limits?

In my talk with Cacao Barry I talked about the fact that up to 85% of the products we buy are influenced by color making it a powerful tool in the arsenal of artisans and chefs. A clear example that most customers are aware of themselves, is their favourite color. Most people know they are (uncons- ciously or not) drawn to that.

But the use of color goes much further than that. Color influences everyone on a daily basis. It catches your eye, it influences your mood, it has the power to in- crease the attractiveness of your creations, and add freshness and novelty to what you’re making.

What are the future food trends? What colors rule todays' market and what colors will be trending in the world of chocolate and pastry in the near future? Interesting also to know....what colors to avoid in the food industry.