Comment by 1970-01-01
3 days ago
Cheese
Tuna
Pickles
Oranges (apples as well, but I can't find an old article)
Wasabi
Apricots
Ginger
Salmon
https://www.treehugger.com/foods-youd-never-guess-were-artif...
3 days ago
Cheese
Tuna
Pickles
Oranges (apples as well, but I can't find an old article)
Wasabi
Apricots
Ginger
Salmon
https://www.treehugger.com/foods-youd-never-guess-were-artif...
Don't forget red meat either.
In many cases[0][1][2] it's treated with carbon monoxide to make it look redder.
[0] https://pmc.ncbi.nlm.nih.gov/articles/PMC5848116/
[1] https://abcnews.go.com/Business/story?id=3801706&page=1
[2] https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-ask...
Cheetos, skittles, Froot Loops, Gatorade, salsa, salad dressing
To paraphrase Shakespeare, “Would a Cheeto by any other color taste as savory?”
Very off-topic but I can't wait to read in the news about some kids school report about Shakespeare being written by some LLM which has training data that includes this quote ;)
Those are dyed, but they don't depend on the dye for nutrition or taste. Wasabi isn't less delicious if it's a lighter or different hue.
The saying goes you eat with your eyes. These things depend on dye as they rot on the shelf otherwise.
A paper on it: https://www.sciencedirect.com/science/article/abs/pii/S00319...
They rot on the shelves ... when competitors can make their alternatives more flamboyant to stand out. Not if everyone stops needlessly coloring those foods.
I mean … the pickled ginger served by my local Japanese sushi place is … well, the color of ginger (same shade as like a ginger beer) and it tastes fine to me?