That what we eat influences the way we feel is well-known. If we feed ourselves well, our bodies respond better and our minds too, as an added benefit to the pleasure that food gives. The concept is summarized excellently in the Latin phrase ‘mens sana in corpore sano’, meaning ‘a healthy mind in a healthy body’. Certain foods, such as chocolate, are even able to directly stimulate serotonin, known as the ‘happiness hormone’.

However, the relationship between the psyche and food goes well beyond mechanisms that work through taste buds, so much so that food has become increasingly the protagonist in advanced psychological studies. Indeed, every human being has a multisensory approach to foodstuffs that populate his or her table, demonstrating preferences for some over others even before tasting. As a dish is presented to the eye, it already influences the sensation of taste yet to be savoured, since your eyes send a positive impulse to the brain that anticipates your perception of the taste. And not only: it appears that senses aroused by culinary experiences can awaken deep memories relating to our lives unconsciously crystallized in aromas, flavours and images. An important role in this perspective is played by colour. From childhood, we are instinctively attracted to, or, on the other hand, repulsed by the colour of what we are about to eat. Colour gives us information that we internalize and associate for the long-term. So, when a red apple turns brown, something immediately tells us that its flavour will not be particularly pleasant or that its qualities have been tarnished.

In recent years, ever-increasing attention has been paid to the presentation of dishes, and colour theory applied to the culinary world gains ever more traction both in the marketing sector and in psychological research.

We at Galatea have always paid close attention to the colour values ​​of our products, consciously choosing, first of all, to avoid all artificial colourings and synthetic substances that can negatively affect the activity and attention of people, especially of children. In 2011, we gave birth to one of our flagship products, Spirulì®, an only natural colouring for creating blue-coloured craft ice-cream, irresistible for adults and children alike, and healthy and extremely inviting aesthetically. This year was the turn of another great achievement, the fruit of research in line with our company’s 360° well-being oriented philosophy: Menta Piemontina mint paste. From high quality GMO-free raw material derived from two plants with just the right colour, one blue and one yellow, we were able to bring new life to one of the most popular ice creams, combining the pleasant taste of minty freshness with the intense green that we have always associated with the flavour since childhood. Like all our preparations, it is easy to use, respects the environment and makes sure that every craft ice-cream maker can win over every customer!

If you are curious to know a little more about the idea that gave rise to this preparation, go on and read the article dedicated to us in BiMag magazine.