Does changing the color of food also cause changes in its taste and texture?

The color of the food can be changed by a number of methods, including use of natural or artificial food colors, vegetables or their essence. Changing the color of the food by using food colors will not cause any change in its taste or texture, since the food colors (that are available in the market these days) have no taste of their own and do not cause changes to food's surface, except for the color change. Some of the commonly used food dyes, in United States, are tartazine (for yellow shade), erythrosine (for pink shade), allura red AC (red shade), etc. 

Color can also be added to food, in certain cuisines, by adding other vegetables or their essence. An example is addition of tomatoes (solid, diced, crushed or as paste or juice) to give reddish shade to the food. If this method is used for color change (more like color enhancement), the taste and texture of food, both, will change.

Hope this helps.