Could Edible Photonic Structures Be an Alternative to Traditional Food Coloring?

Abstract

Abstract Color is a fundamental characteristic of food, shaping the perception and influencing the expectations of flavor, freshness, and quality, and has been helpful throughout evolution to distinguish nutritious sources from potentially dangerous ones. Food producers have used these aspects to enhance visual appeal, ensure product consistency, and compensate for color loss during processing, but the use of food colorants has come under increasing scrutiny in recent years due to safety concerns. Therefore, there is a demand for new strategies toward food colorants. In this perspective, the focus is on the potential of structural color in food applications. Distinct advantages over available colorants are introduced, recent advances in edible photonic materials are highlighted, and key challenges and requirements along the entire process chain with the goal of fostering research and innovation in this emerging interdisciplinary field are critically discussed.