Color is perhaps one of the most important attributes dictating liking and willingness to eat for a particular food. "Color can be defined as the interpretation by the brain of a light signal coming from a sample" [71]. A colorant is any chemical, either natural or synthetic, that imparts color. Foods have color because of their ability to reflect or emit different quantities of energy at wavelengths able to stimulate the retina in the eye. The energy range to which the eye is sensitive is referred to as visible light. Visible light, depending on an individual’s sensitivity, encompasses wavelengths of approximately 380-770 nm. This range makes up a very small portion of the electromagnetic spectrum (Figure 10.1). In addition to obvious colors (hues), black, white, and intermediate grays are also regarded as colors.