Food Dyes
Did you know there's good reason we're drawn to brightly-colored foods?
Self-preservation instincts are at work, left over from the days when humans relied on their senses to determine if a food was nutritious and safe to eat. Today, those same instincts may be part of what leads your preschooler to those pretty cupcakes!
In 1938, the FDA approved a host of synthetic food dyes (originally derived from coal tar but now derived from petroleum). Researchers have since identified links between many food dyes and hyperactivity, allergic reactions, and cancers. The Center for Science in the Public Interest has been working to get the FDA to ban the use of all synthetic food dyes, pointing to what they call a "rainbow of risks."
What to use in place of artificial dyes?
Simply choose natural foods that are so saturated that they seem to have color to spare—like beets, blueberries, raspberries, strawberries, blackberries, red cabbage, herbs like hibiscus, and spices like turmeric, annatto, and saffron. You can add these ingredients directly to your dish, or you can juice or puree them first.
Keep in mind that colorings made from foods will impart foods with flavor, too, so go easy and experiment with taste as well as color. And don't expect scientific accuracy. That cupcake frosting might be pink this round and purplish the next—it's all part of the fun of natural food coloring.
This spring, try spirulina powder and chlorophyll to color your St. Patty’s day treats. Then check out this awesome Naturally Dyed Eggs guide!
Lucky Me! March Smoothie of the Month with spirulina added for color.
Adapted from Co+op, welcome to the table, representing National Co+op Grocer (NCG) food co-ops nationwide and their shared commitment to providing delicious, high quality, healthy food; supporting local, sustainable agriculture; and strengthening local communities.