The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.

Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a multidisciplinary panel of food experts gathered to

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell whether properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discriminating, and worldwide market. The chapters which follow describe the philosophy of total ap pearance, the factors comprising it, and its application to the food industry. Included are: considerations of the evolutionary, historical, and cultural aspects of food appearance; the physics and food chemistry of colour and appearance; the principles of sensory ap pearance assessment and appearance profile analysis, as well as instrumental measurement; the interaction of product appearance, control, and acceptance in the varied environments of the laboratory, production line, supermarket, home and restaurant. A broad examination has been made in an attempt to get into perspective the importance of appearance to all sectors of the industry.

The Great British Bake Off is a glorious celebration of Britain's favourite pastime. As the series has shown us, baking is the perfect way to mark an occasion - to celebrate, to congratulate and reward, and to lift spirits. This new book is inspired by the wonderful creations from The Great British Bake Off 'Showstopper Challenge'. Covering a wide range of bakes from large and small cakes, biscuits and cookies, sweet and savoury pastry, puddings, breads and patisserie, this book will show you how to bake beautiful, enticing recipes to wow at every occasion. There are dainty cupcakes for afternoon tea, quick bakes perfect for bake sales, school fairs or coffee with friends, mouthwatering desserts, breads and pastry recipes for lunches and dinner parties, and some really special bakes for birthdays and festive celebrations throughout the year. This recipe book will show you how to make your bake extra special, from exciting finishes using chocolate curls and ribbons and spun sugar to simple ideas for icing, shaping and decorating, so you can bring a touch of magic to any bake. Great British Bake Off also includes the 'Best of the Bake-off' - the finest recipes from the new set of Great British Bake Off amateur bakers, and all of Mary Berry and Paul Hollywood's Technical Challenges from the series. If you learned How to Bake from last year's cook book, Showstoppers will take you to the next level of skill, and combined with a dazzling new design and superb photography, this will be an irresistible gift for yourself or someone else.