Call me a tree-hugging-organic-food-composting-Mom. I’m proud that my household bans artificial foodstuffs from our pantry (low these past 16 years). Riddled with guilt afterwards, I do occasionally cave to my daughter’s desire for mac and cheese in the blue box (if it’s the only choice my picky eater will agree to on a restaurant’s kid’s menu). Outside of this occasional transgression, I do my best to read packages and question ingredients that either have number designations next to color names or the word artificial in them.
It comes at no surprise that a movement is slowly building to spotlight the amount of artificial colors found in many popular foods. Many consumer advocacy organizations such as The Center for Science in the Public Interest believe that synthetic food dyes (specifically Red 40, Yellow 5, Yellow 60) may be linked to behavioral problems (hyperactivity) in children. This group recently asked the U.S. government to ban the dyes—or at least require manufacturers to include prominent warnings that ...“artificial colorings in this food cause hyperactivity and behavioral problems in some children.”
The FDA (U.S. Food and Drug Administration) came out with a report on March 31 in which they acknowledged the problem, but took no action to mandate any bans or package warnings; a procedure the European Union adopted this past July.
To try and understand the need and motivation for artificial colorings, it’s important to note why manufacturers consider their inclusion necessary.
While junk food is notorious for having tons of artificial dyes—foods such as margarine, salmon, and maraschino cherries have all taken a turn in coloring controversies too.
Until enough conclusive data is published to satisfy the FDA to require changes in how food is colored—consumer beware. The next time you get ready to spear a pickle or dive into the ever-popular red velvet cake, you might want to pause and consider what lies below the surface of each yummy bite.
It comes at no surprise that a movement is slowly building to spotlight the amount of artificial colors found in many popular foods. Many consumer advocacy organizations such as The Center for Science in the Public Interest believe that synthetic food dyes (specifically Red 40, Yellow 5, Yellow 60) may be linked to behavioral problems (hyperactivity) in children. This group recently asked the U.S. government to ban the dyes—or at least require manufacturers to include prominent warnings that ...“artificial colorings in this food cause hyperactivity and behavioral problems in some children.”
The FDA (U.S. Food and Drug Administration) came out with a report on March 31 in which they acknowledged the problem, but took no action to mandate any bans or package warnings; a procedure the European Union adopted this past July.
To try and understand the need and motivation for artificial colorings, it’s important to note why manufacturers consider their inclusion necessary.
Food and drink companies understand that color influences what a consumer will find appealing to eat and drink prior to any taste-tests. Data has proven to support this notion and the fact that consumer expectations are not easily changed. It’s hard to believe that any buyer would turn away from a popular cheese puff should the vestiges of orange-stained fingers be removed from the eating experience
While junk food is notorious for having tons of artificial dyes—foods such as margarine, salmon, and maraschino cherries have all taken a turn in coloring controversies too.
Until enough conclusive data is published to satisfy the FDA to require changes in how food is colored—consumer beware. The next time you get ready to spear a pickle or dive into the ever-popular red velvet cake, you might want to pause and consider what lies below the surface of each yummy bite.