Plant fruit and vegetables, as well as fish flesh and poultry meat can have color qualities described via the “color of fruit or vegetable flesh” and “color of fruit or vegetable skin” and “color of poultry meat” and “color of fish flesh” facets.

One can attach these qualities to a given instance of a food product via the ‘has quality’ object property.

There is also a material entity class called “food (colored)“, which an instance of food can be typed as.

And finally there is a “food color addition process” which captures a certified / noncertified regulatory color addition distinction. A food class or instance can be marked as an ‘output of’ some ‘food color addition process’. FoodOn will then infer such a food belongs to the ‘food (colored)’ class.