Food Colour vs Aroma, Flavour, Texture

How does colour affect consumer preferences compared to flavour, aroma, texture and other key attributes? DDW explores this question in the Expert Answers Video Series. To answer this question, DDW turned to Institute of Food Technologists (IFT) spokesperson and industry expert Kantha Shelke, Ph.D.

Shelke is Founder and Principal of Corvus Blue LLC, a consumer packaged goods consultancy, and is also a spokesperson for the Institute of Food Technologists (IFT). She is a food chemist with a diverse food science background, expediting new products and technology in food and nutrition. To learn more about Shelke's professional food industry experience and accomplishments, visit:

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