Food Colouring: A Hidden Threat or an Overblown Panic?

Food colorings are additives used to give, enhance, or restore the color of food and beverages. They can be either synthetic (artificial) or natural, derived from plants, minerals, or animals.
Manufacturers use colorings to make products more appealing, as bright colors are associated with freshness and quality. They also help compensate for the loss of natural color that occurs during processing, freezing, and storage. Additionally, certain shades create a recognizable image for the product — for example, oranges are dyed to match consumer expectations.