Food colors, as the name suggests, are chemical compounds (natural or artificial) used to change the color of a food product.
Although dyes only act on color, they are also able to indirectly influence the perception of taste .
For example, we all associate certain colors with their flavors (such as the white of mint confetti, which should actually be green).
Various experiments, for example, have shown how a rose-colored vanilla yogurt leads the consumer to perceive the taste of strawberry, although there is no trace of the fruit inside the product.
