By Flavor & The Menu
January 8, 2023
With the increased prevalence of online ordering, now—more than ever—color can be a way to attract consumers.
JEFF MILLER, Founder and Co-CEO, Cutting Edge Innovation
Research and experience show that food color gives an immediate impression about the freshness, flavor quality and nutritional benefits of a dish. As a nutritionist, I know that the more vibrant a food’s color, generally the more nutrient-rich it will be.
PAM SMITH, RDN, Culinary Nutritionist and Founder, Shaping America’s Plate
Bright plant-based colorants—now available in market forms—can be used by menu developers to create social media-ready photos that grab today’s short-attention-spanned consumers.
ROBERT DANHI, Chef/Founder, Chef Danhi & Co.
Look at featuring only one color and carrying it all the way through a dish. For example, head into purple and feature asparagus, potatoes and cauliflower.
NANCY JO SEATON, President, Seaton Food Consultants
Operators can help make their food more appealing by pumping up the vibrancy—for example, adding beet juice to strawberry ice cream for that pop of color that consumers love. And they should consider upping the ante—it’s not just about having an ube ice cream on the menu, but adding inventive flavors with striking colors, like black sesame chocolate cake paired with that purple ube ice cream. Make the colors so intriguing that consumers will not be able to resist.
MICHAEL BUONONATO, Senior VP of Creative Food Solutions
From the 2023 Top 10 Trends issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.