MOLEBUS (ALLCHEM)
153035-56578500Eating with Your Eyes: Artificial vs Natural Food ColouringWould you drink black water, pink butter or green ketchup? Believe it or not, these products actually existed, and not that long ago either. But there is a reason these food fads did not last. Consumers prefer that the colour of food matches its flavor. The link between colour and taste is logical. Since oranges are orange, we expect orange-colored drinks to be orange-flavored. Red drinks should taste like cherries, and purple drinks should taste like grapes. If a food is multicoloured, it could be mouldy and should not be eaten, unless you are eating blue cheese which gets its distinct flavour from mould! Because an astonishing amount of the foods we eat are processed.?About 70% of the diet of the average U.S. resident is from processed foods. Think of food colouring as cosmetics for your food.?Without colouring, hot dogs would be gray. 4001003256074Natural Food Colouring00Natural Food Colouring392176015049500Natural Food Colouring31115284924500For centuries, natural dyes have been used to colour food, the most common are?carotenoids, chlorophyll and?turmeric. Mint- or lime-flavored foods, such as candy and ice cream, are sometimes coloured using chlorophyll. Another natural food additive you have probably consumed is?turmeric,?which creates a deep yellow colour. Turmeric is also a great acid/base indicator. If you add a basic substance to mustard, it will turn red. Strawberry-flavoured yoghurt gets its red colour from a bug called the cochineal. It is deliberately added by the food manufacturer to give an all-natural red colouring to food. However, the thought of eating bugs is unappealing to some people. Starbucks formerly used cochineal dye in its strawberry-flavoured products, but in response to customer complaints it has since removed this additive.Why go artificial?Why bother with artificial, or synthetic, food colourings? Well, a big reason to go artificial is cost. Synthetic dyes can be mass-produced at a fraction of the cost of gathering and processing the materials used to make natural colourings. Also, artificial dyes have a longer shelf life than natural ones and there is no limit to the variety of colours that can be artificially produced in a lab. Critics of artificial food colourings were quick to point out that artificial colours are derived from crude 8890-18542000oil. But the final products are rigorously tested to make sure they contain no traces of the original petroleum. It is tempting to think that natural products are healthier than artificial ones. But that is not always the case. Cochineal extract is not the only natural dye that can pose a health risk. Serious allergic reactions have also been reported with saffron— a yellow food coloring derived from natural products. ................
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