Food Coloring An Integral Part Of Any Additive

The usage of food color is vibrant nearly in everything, whether its cola, ice creams or medicines. No food is appealing without any color in it. You cannot think of Coca Cola without its distinct brown color or think of strawberry ice cream without red color. Any food without its color won’t appeal the consumer.

It therefore arouses a very important debate that whether it is safe to consume food colors or does companies use such food colors that are harmless and fit for human consumption. In the early 19th century many companies were not using food coloring, instead they were using Technical Grade Dyes and as a result of that it was threatening human lives causing skin itching and allergies. These issues were amongst the major problems that consumer had to face in those days.

The biggest challenge was how to make sure the usage of food coloring rather technical grade, so to answer this question FDA (Food & Drug authority) was established in 1938. The main objective of FDA authority is to control the usage of technical grade dyes in food and to assure healthier human lifestyle.

Previously Food grade synthetic dyes were used but those still left a marginal threat for humans. Now due to the increased research & development conducted onto Food stuffs & raw materials, more emphasis is on natural colors, as these colors does not impose any threat for human lives. Reread it again, the natural sources ranges from vegetables to Tree Trans, or from burnt sugar to Squid Oil.

Now-a-days organizations are not allowed to export their materials to America unless the coloring content has been approved by FDA and therefore these colors are called FD&C.

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