The dangers of artificial food colors
- 11 Months ago
Colour is an important constituent of food. When we think of an apple, our mind shows a nice picture of a red apple, grapes are associated with blue or green colour. Addition of colour to food gives an attractive and appetizing appearance and also enhances its acceptability.
Ancient people used natural ingredients like saffron and ‘haldi' or turmeric to give a rich orange or yellow color to various foods. Other natural foods such as carrots, grapes, spinach, tomatoes were also used as coloring agents.