Food Colors
A number of natural colors are available and used to adjust or correct food discoloration or color change to adjust processing or storage.
Carotenoids are used the most, followed by red beet pigment and brown colored caramels.
The number of approved synthetic dyes is low.
Yellow and red colors are used the most. Food products which are often colored are confections, beverages, dessert powders, cereals, ice cream, and dairy products.
Coloring won’t affect the nutrients, safety or state of food, but they make a nutritional contribution when they make food look more appealing to eat.
Cheese and margarine often get their yellow coloring from annatto, which comes from the tropical annatto tree.
Ice cream and many baked foods also are among the many foods with added coloring.
Food colors may be added to food for many reasons: to offset any color that’s lost from being exposed to light, air, temperature extremes, moisture and storage; to correct natural color variations; to enhance natural colors; to give color to fun or colorless foods.
Food Colors
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