Sauces and Dressings are typically opaque liquids in form, and their colours are designed to entice consumers to choose one brand over another. It is well-known that the perception of food flavor is closely tied to its colour, proven time and again through the science of sensory analysis.

The proper measurement technique is to employ a Directional 45°/0° Reflectance instrument. This is the geometry that most closely matches how the human eye sees colour and how a consumer will view the product when making a selection.

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