Artificial colorings, widely used in packaged food, are increasingly being replaced by natural colorings. Spurred by a 2007 study in The Lancet linking synthetic colors with hyperactivity in children, food companies are learning to work with plant-based colors, derived from a variety of fruits and vegetables. If these companies hold their promise, we won’t see artificial colorings next year in Kraft’s classic macaroni and cheese, Panera Bread products, General Mills’ cereals, and Nestle’s chocolate candy products. This story from NPR looks into the trend and the making of natural colors. (And, yes, this cake’s icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.)
Food companies replace synthetic colors with plant-based colorings
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