As pressure grows to get artificial colors out of the U.S. food supply, the shift may well start at Abby Tampow’s laboratory desk.
Tampow is part of the team at Sensient Technologies Corp., one of the world’s largest dyemakers, that is rushing to help the salad dressing manufacturer — along with thousands of other American businesses — meet demands to overhaul colors used to brighten products from cereals to sports drinks.
“Most of our customers have decided that this is finally the time when they’re going to make that switch to a natural color,” said Dave Gebhardt, Sensient’s senior technical director. He joined a recent tour of the Sensient Colors factory in a north St. Louis neighborhood.
Last week, U.S. health officials announced plans to persuade food companies to voluntarily eliminate petroleum-based artificial dyes by the end of 2026.
Or how about we just stop dying the foods? Yes it will be weird at first but we’ll get used to it eventually.
That way we can skip the bad chemicals and the gross alternatives.
how would fanta be recognizable, what about easter eggs, or doritos? so many great American foods depend on extremely bright vibrant colors so as to avoid confusion as to whether orange flavor is referring to the color or the tree thing.
Packaging. And we “great Americans” can learn to tell the difference.
“How will I know whether this chip tastes like citrus?” shouldn’t really be an issue.
We could probably still do Easter eggs, just don’t eat ‘em, and if stupid people still eat them BUT we’ve eliminated the rest of the dyes, then the harm is minimized.