We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

New Food Dyes Are Natural, But Tricky To Use

November 4, 2016: 12:00 AM EST
Even after decades of FDA endorsement of artificial food dyes as safe, consumers in recent years have grown increasingly skeptical. Food companies have been listening. Many – including big firms like General Mills, Taco Bell, Kraft Heinz, and Mars – have begun using substitute dyes that are more natural, derived from fruits, vegetables, and spices. The FDA recently approved a request from Mars to use spirulina (blue-green algae) to create blue tones. Food technologists, however, are wrestling with the fact that natural colorings – from turmeric, beets, paprika, annatto seeds (from the achiote tree), etc. – are very heat- and acidity-sensitive, more expensive, and have to be used in larger quantities.
Maia Welbel, "Food Corporations Phase Out Artificial Colors", The Student Life, November 04, 2016, © The Student Life
Domains
FOOD BUSINESS NEWS
News
Companies
Ingredients
Policy & Regulation
Trends
Clean Food
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Products & Brands
Trends
Developed by Yuri Ingultsov Software Lab.