Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health April 2, 2011 Colorless Food? We Blanch By GARDINER HARRIS WASHINGTON — Without the artificial coloring FD & C Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would look like the shriveled larvae of a large insect. Not surprisingly, in taste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did not register much cheese flavor, even though the Cheetos tasted just as they did with food coloring. “People ranked the taste as bland and said that they weren’t much fun to eat,” said Wansink, a professor at Cornell University and director of the university’s Food and Brand Lab. Naked Cheetos would not seem to have much commercial future. Nor might some brands of pickles. The pickling process turns them an unappetizing gray. Dye is responsible for their robust green. Gummi worms without artificial coloring would look, like, well, muddily translucent worms. Jell-O would emerge out of the refrigerator a watery tan. No doubt the world would be a considerably duller place without artificial food coloring. But might it also be a safer place? The Center for Science in the Public Interest, an advocacy group, asked the government last week to ban artificial coloring because the dyes that are used in some foods might worsen hyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junk food,” n Nestle, a professor of nutrition, food studies and public health at New York University. A government advisory panel concluded that there was no proof that dyes caused problems in most children, and that whatever problems they might cause in some children did not warrant a ban or a warning label beyond what is already required — a disclosure on the product label that artificial colors are present. “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?” Indeed, color often defines flavor in taste tests. When tasteless yellow coloring is added to vanilla pudding, consumers say it tastes like banana or lemon pudding. And when mango or lemon flavoring is added to white pudding, most consumers say that it tastes like vanilla pudding. Color creates a psychological expectation for a certain flavor that is often impossible to dislodge, Dr. Shelke said. “Color can actually override the other parts of the eating experience,” she said in an interview. Even so, some food companies have expanded their processed-product offerings to include foods without artificial colorings. You can now buy Kool-Aid Invisible, for instance, and Kraft Macaroni and Cheese Organic White Cheddar. Some grocery chains, including Whole Foods Market and Trader Joe’s, refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a good alternative. They are generally not as bright, cheap or stable as artificial colorings, which can remain vibrant for years. Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake in Washington, said he was dedicated to simple, natural ingredients. His cakes are made with flour and butter, and his red icing gets its color from strawberry purée. But the sprinkles that top many of his creations have colorings derived from good old petroleum, the source of artificial colorings. And he has no intention of changing that because the natural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” he asked. “They’re cupcakes. They’re supposed to be fun.” Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health April 2, 2011 Colorless Food? We Blanch By GARDINER HARRIS WASHINGTON — Without the artificial coloring FD & C Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would look like the shriveled larvae of a large insect. Not surprisingly, in taste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did not register much cheese flavor, even though the Cheetos tasted just as they did with food coloring. “People ranked the taste as bland and said that they weren’t much fun to eat,” said Wansink, a professor at Cornell University and director of the university’s Food and Brand Lab. Naked Cheetos would not seem to have much commercial future. Nor might some brands of pickles. The pickling process turns them an unappetizing gray. Dye is responsible for their robust green. Gummi worms without artificial coloring would look, like, well, muddily translucent worms. Jell-O would emerge out of the refrigerator a watery tan. No doubt the world would be a considerably duller place without artificial food coloring. But might it also be a safer place? The Center for Science in the Public Interest, an advocacy group, asked the government last week to ban artificial coloring because the dyes that are used in some foods might worsen hyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junk food,” n Nestle, a professor of nutrition, food studies and public health at New York University. A government advisory panel concluded that there was no proof that dyes caused problems in most children, and that whatever problems they might cause in some children did not warrant a ban or a warning label beyond what is already required — a disclosure on the product label that artificial colors are present. “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?” Indeed, color often defines flavor in taste tests. When tasteless yellow coloring is added to vanilla pudding, consumers say it tastes like banana or lemon pudding. And when mango or lemon flavoring is added to white pudding, most consumers say that it tastes like vanilla pudding. Color creates a psychological expectation for a certain flavor that is often impossible to dislodge, Dr. Shelke said. “Color can actually override the other parts of the eating experience,” she said in an interview. Even so, some food companies have expanded their processed-product offerings to include foods without artificial colorings. You can now buy Kool-Aid Invisible, for instance, and Kraft Macaroni and Cheese Organic White Cheddar. Some grocery chains, including Whole Foods Market and Trader Joe’s, refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a good alternative. They are generally not as bright, cheap or stable as artificial colorings, which can remain vibrant for years. Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake in Washington, said he was dedicated to simple, natural ingredients. His cakes are made with flour and butter, and his red icing gets its color from strawberry purée. But the sprinkles that top many of his creations have colorings derived from good old petroleum, the source of artificial colorings. And he has no intention of changing that because the natural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” he asked. “They’re cupcakes. They’re supposed to be fun.” Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health April 2, 2011 Colorless Food? We Blanch By GARDINER HARRIS WASHINGTON — Without the artificial coloring FD & C Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would look like the shriveled larvae of a large insect. Not surprisingly, in taste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did not register much cheese flavor, even though the Cheetos tasted just as they did with food coloring. “People ranked the taste as bland and said that they weren’t much fun to eat,” said Wansink, a professor at Cornell University and director of the university’s Food and Brand Lab. Naked Cheetos would not seem to have much commercial future. Nor might some brands of pickles. The pickling process turns them an unappetizing gray. Dye is responsible for their robust green. Gummi worms without artificial coloring would look, like, well, muddily translucent worms. Jell-O would emerge out of the refrigerator a watery tan. No doubt the world would be a considerably duller place without artificial food coloring. But might it also be a safer place? The Center for Science in the Public Interest, an advocacy group, asked the government last week to ban artificial coloring because the dyes that are used in some foods might worsen hyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junk food,” n Nestle, a professor of nutrition, food studies and public health at New York University. A government advisory panel concluded that there was no proof that dyes caused problems in most children, and that whatever problems they might cause in some children did not warrant a ban or a warning label beyond what is already required — a disclosure on the product label that artificial colors are present. “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?” Indeed, color often defines flavor in taste tests. When tasteless yellow coloring is added to vanilla pudding, consumers say it tastes like banana or lemon pudding. And when mango or lemon flavoring is added to white pudding, most consumers say that it tastes like vanilla pudding. Color creates a psychological expectation for a certain flavor that is often impossible to dislodge, Dr. Shelke said. “Color can actually override the other parts of the eating experience,” she said in an interview. Even so, some food companies have expanded their processed-product offerings to include foods without artificial colorings. You can now buy Kool-Aid Invisible, for instance, and Kraft Macaroni and Cheese Organic White Cheddar. Some grocery chains, including Whole Foods Market and Trader Joe’s, refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a good alternative. They are generally not as bright, cheap or stable as artificial colorings, which can remain vibrant for years. Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake in Washington, said he was dedicated to simple, natural ingredients. His cakes are made with flour and butter, and his red icing gets its color from strawberry purée. But the sprinkles that top many of his creations have colorings derived from good old petroleum, the source of artificial colorings. And he has no intention of changing that because the natural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” he asked. “They’re cupcakes. They’re supposed to be fun.” Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?_r=1 & ref=health April 2, 2011 Colorless Food? We Blanch By GARDINER HARRIS WASHINGTON — Without the artificial coloring FD & C Yellow No. 6, Cheetos Crunchy Cheese Flavored Snacks would look like the shriveled larvae of a large insect. Not surprisingly, in taste tests, people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did not register much cheese flavor, even though the Cheetos tasted just as they did with food coloring. “People ranked the taste as bland and said that they weren’t much fun to eat,” said Wansink, a professor at Cornell University and director of the university’s Food and Brand Lab. Naked Cheetos would not seem to have much commercial future. Nor might some brands of pickles. The pickling process turns them an unappetizing gray. Dye is responsible for their robust green. Gummi worms without artificial coloring would look, like, well, muddily translucent worms. Jell-O would emerge out of the refrigerator a watery tan. No doubt the world would be a considerably duller place without artificial food coloring. But might it also be a safer place? The Center for Science in the Public Interest, an advocacy group, asked the government last week to ban artificial coloring because the dyes that are used in some foods might worsen hyperactivity in some children. “These dyes have no purpose whatsoever other than to sell junk food,” n Nestle, a professor of nutrition, food studies and public health at New York University. A government advisory panel concluded that there was no proof that dyes caused problems in most children, and that whatever problems they might cause in some children did not warrant a ban or a warning label beyond what is already required — a disclosure on the product label that artificial colors are present. “Color is such a crucial part of the eating experience that banning dyes would take much of the pleasure out of life,” said Kantha Shelke, a food chemist and spokeswoman for the Institute of Food Technologists. “Would we really want to ban everything when only a small percentage of us are sensitive?” Indeed, color often defines flavor in taste tests. When tasteless yellow coloring is added to vanilla pudding, consumers say it tastes like banana or lemon pudding. And when mango or lemon flavoring is added to white pudding, most consumers say that it tastes like vanilla pudding. Color creates a psychological expectation for a certain flavor that is often impossible to dislodge, Dr. Shelke said. “Color can actually override the other parts of the eating experience,” she said in an interview. Even so, some food companies have expanded their processed-product offerings to include foods without artificial colorings. You can now buy Kool-Aid Invisible, for instance, and Kraft Macaroni and Cheese Organic White Cheddar. Some grocery chains, including Whole Foods Market and Trader Joe’s, refuse to sell foods with artificial coloring. As yet, natural colorings have not proven to be a good alternative. They are generally not as bright, cheap or stable as artificial colorings, which can remain vibrant for years. Natural colorings often fade within days. Todd , the executive pastry chef for Hello Cupcake in Washington, said he was dedicated to simple, natural ingredients. His cakes are made with flour and butter, and his red icing gets its color from strawberry purée. But the sprinkles that top many of his creations have colorings derived from good old petroleum, the source of artificial colorings. And he has no intention of changing that because the natural stuff just isn’t as colorful. “I could live without sprinkles, but why would I want to?” he asked. “They’re cupcakes. They’re supposed to be fun.” Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.