Food Technology Magazine | Applied Science
What’s Red-Hot in Food Dye Substitutes?
The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.
© Juanmonino/iStock/Getty Images Plus
A walk down any supermarket’s candy, bakery, or beverage aisles is a journey surrounded by the upbeat vibrancy of synthetic colors. To food scientists, it should come as no surprise that many of these usual suspects—candies and confectionaries, potato and veggie chips, beverages, and baked goods—contain synthetic colors. We also know that synthetic colors can be hidden in a variety of other foods that aren’t necessarily obvious to consumers, many of whom are looking for c…
Top