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. This book contains expanded information from presentations by select food experts from the elite 2010 International Color Association Interim Meeting held in Mar del Plata, Argentina. It comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption.