Colours in Food

Workshop with SPD Milan

1 August Aug 2017

We recently collaborated with SPD Milan on a workshop in the master program in food design. In the workshop, the students explored ways to promote good nutrition using the colors of food. The brief was to ideate product systems that enable people to combine colors, and to create exciting and meaningful eating experiences. According Federico Casotto, who leads our Food Lab, and who was in charge of the project from our side,

“Colors in food are more and more connected to health and authenticity these days. 
Unhealthy, over-processed food is sometimes even referred to as “brown food” that is lacking the cheerful variety of colours found in healthy vegetables. Many food companies exploit – and, at the same time, promote – this association by showing the vibrant, natural colors of their products. This is made possible by new technologies such as HPP (High Pressure Processing) and REV (Radiant Energy Vacuum) that allow the processing and stabilizing of foods without affecting their colors or their nutritional properties. This shows how colors and nutritional properties of food go hand in hand.”

Here are some of the ideas that came out of the process:

The Abstract Kit (above) includes edible paper, fresh vegetable creamy soups in place of paint and drawing tools. It allows children to play with food, and to learn to enjoy new flavors. After creating the edible masterpieces, you just fold the paper and eat it. By Lucia Amaddeo, Joaquim Fernandes and Patty S.


Dip ’n’ Dish is a system of colored, edible corn tortilla bowls and dips, ideal for a healthy, fun, and light aperitivo with friends. The cleverly designed plastic pouch is easy to use in customizing the snacks and creating interesting color and flavor combinations. Designed by Magdalena Ackermann, Giulia Da Mommio, Christie Liberatore and Chiao Yin.

Falafull (below) is a falafel with a crispy veggie outside, creamy hummus filling – a perfect, colourful snack or party finger food. By Linda Klock, Cristobal Noguera and Tina Wu.


Plant-based proteins tend to mimic meat as veggie burgers and lunch meats. The Veg Egg (below) proposes another reference to shape plant based proteins. It is made from a mix of cauliflower, chickpea and hemp seeds including a wide range of essential amino acids. The colours – along with flavors and added vitamin content – are created with beetroot, spinach and turmeric. By Claire Chao, Varvara Batsiou, Katinka Versendaal and Pietro Totaro

The healthy breakfast roll set includes seven different colored and flavored rolls and dipping sauces for optimally healthy breakfast. According to some scientific research, eating seven ingredients with seven different colors together is ideal for the health benefits. The rolls also include oats for energy and nut toppings on the side for healthy fats to include all the nutrients you need for a meal. Wrapped in rice paper, they are a convenient and colourful start to the day. By Roberta Doppiu, Zoe Hegedus, Yang Li and Gaurav Mehra.

Colour Your Soup is a concept for fast, delicious and colourful soups. The cooked, seasoned, frozen vegetable pearls are made from vegetable purees. The user selects different vegetable ‘pearls’ – yellow for pumpkin, green for peas, red for beetroot and so on – creates an artwork on the plate and microwaves it for two minutes. By Gabriela Munera Santos, Anastasia Naryadko, Aysel Huseynova and Shloka Kumar.

SuperFoodles are noodles made with 100% super food vegetables. The idea - and the process - is the same as with instant noodles, but the meal is more colourful and nutritious. By Maud de Rohan Willner, Emilia Ospina, Suppakarn Kijsupanonth and Beibei Wu.

BOOM is veggie finger food that transforms in the microwave. In the oven, the previously hidden insides – colourful vegetables – appear as a surprise to the eaters. By Elisa di Prospero, Paula Górriz, Eynyoung Kwon, Tanya Thapanand