FAIA conference: Food additives and ingredients: what next for the industry?
Organised by FAIA
This one-day event offers a glimpse into the future, from food safety and compliance to emerging ingredients, trends and innovation.
Guest Speaker - Prof. Charles Spence runs Oxford University’s Crossmodal Research Laboratory a part of the Experimental Psychology department. 'During the latter half of the last century, a number of cultural commentators confidently asserted that blue food and drink products would never succeed in the marketplace. How, then, to explain the recent rise of blue drinks in our stores and images of blue foods online? Blue foods are certainly rare in nature - rarer, at least, than foods of other colours. Perhaps as a result, this hue tends to be associated with notions of unnatural and artificial food colouring. That said, ‘natural’ blue food and drink items are becoming an increasingly common sight in the grocery aisles and online due, in part, to this colour’s ability to capture our attention among other more common food colours. In this talk, I want to take a look at those situations/contexts in which blue is/isn’t an acceptable food colour, and how attitudes have changed in recent years, in part, due to the emergence of a number of naturally-sourced colouring agents. Ultimately, I consider the question of what, if anything, is stopping us from purchasing/making/consuming more blue food and drink products, and whether or not the current popularity of this colour will last. I also want to address the question of why it is that blue foods are so rarely seen in chef-prepared meals'.