Group 1 - The article discusses the importance of visual appeal in food, emphasizing that humans are increasingly influenced by the appearance of food, particularly in the age of smartphones [1][5][7] - It highlights the role of food colorants in enhancing and restoring the natural colors of ingredients, making food visually attractive [2][8] - The article mentions the psychological impact of color on taste perception, supported by research in sensory integration and the emerging field of gastrophysics [6][7] Group 2 - The article outlines the types of food colorants used in China, including 11 synthetic colorants and various natural sources, regulated by national standards [8][9][10] - It discusses the safety concerns surrounding synthetic additives, particularly titanium dioxide, which has faced legal scrutiny in the U.S. and a ban in Europe due to potential health risks [12][14][15] - The article also notes the ongoing research to find natural alternatives to synthetic colorants, particularly for rare colors like blue [16][19][20] Group 3 - The article introduces the concept of structural color, which does not rely on additives but rather on the physical structure of materials to create color effects, as demonstrated by recent innovations in chocolate [27][29] - It discusses the consumer interest in visually appealing food, including the use of edible glitter and gold leaf, while also addressing regulatory concerns regarding their safety and classification [30][33][35] - The article concludes with a mention of the lack of specific national standards for edible glitter in China, emphasizing the need for compliance with existing food safety regulations [36][37]