Journal article

Can colour create value in the food market? A systematic literature review on the relationship between colour and consumer perceptions

Garry Griffith, Lok Io Wong

Australasian Agribusiness Perspectives | University of New England | Published : 2019


It was traditionally believed that consumer perception of a food/drink product was, and could only be, influenced by that product’s intrinsic properties. Extrinsic properties such as colour were not paid much attention. Since the early 1970s a range of different studies have been done on how a certain colour, whether being incorporated in the food/drink itself, or as part of the packaging design, could potentially affect consumers’ taste/flavour perception and acceptability of that foodstuff. This paper uses a systematic literature review method to review findings regarding the colour-perception associations, and to categorise them. The aim is to provide meaningful recommendations for the fo..

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University of Melbourne Researchers