The Effect of Using Natural Food Colouring in Food Production in Hotel Industry

Color is a measure of quality and nutrient content of foods, At present, the demand for natural dyes is increasing worldwide due to the increased awareness on therapeutic and medicinal properties and their benefits among public and also because of the recognized profound toxicity of synthetic colors. Natural dyes are those derived from naturally occurring sources such as plants, insects, animals and minerals. The objective of adding color to foods is to make them appealing, augment the loss of color during processing, to improve the quality and also to influence the consumer to buy a product, to assess the visual and sensory quality of food products made with natural food colorings versus synthetic dyes. And also to determine the effects of natural colorings on the stability and shelf life of food products. Evaluate customer preferences and satisfaction related to natural food colorings in hotel dining. The study examined the effect of colour in the hospitality industry in Kano. Sampling were made through a stratified random sampling technique. With a sample size of 30 exploratory specifically, food colouring in the industry. This is followed by the research methodology used in gathering of information for completion of this project. This is achieved by testing panel report, use of questionnaires etc. so as to measure the validity and reliability of instructions, procedures of data collection and analysis. The analysis of data collected followed, where all information gathered are arranged, validity and put together for necessary recommendation. People should be enlightened on the benefit and use of food colouring production and also Government should provide all facilities needed both natural and artificial colouring for food into a finest and softer powder .