You can buy natural food coloring but it is much expensive. Colors and flavors play an important role in the success and marketing of a finished product after its synthesis. If the color and flavor are according to the customer’s choice, then it is of great worth. Otherwise, it is of no use. Because, if the smell or color of the finished product is not good. It will not be sold out.
Usage of Benefits
The usage of color additives in food has a lot of benefits. It makes the vision of the food more attractive and mesmerizing. Furthermore, the color loss is also prohibited. Hence the addition of colors in foods also gives an attractive hue to food. Now as far as the flavors are concerned, they not only add taste to the foods but also have many functional roles as well. These functional roles include masking off notes and bitterness from nutritional ingredients such as proteins and fibers. It is quite clear that there is a difference between artificial and natural color dyes of food. Artificial dyes are often found in Easter eggs and pastel cakes. While the natural stuff of food dyes is present in plants and it is free from glycerin and corn syrup. As far as the cost is concerned, it is very costly.
Natural dyes are very beneficial for those who are allergic to synthetic dyes. Now we will discuss the hacks for creating your own food dye if you are not comfortable with the artificial dyes available at stores. For starters, it is suggested simply to use turmeric as yellow food coloring—no treatment needed. If you want to make the pink or red color, you can use beet juice or dry strawberries and then crush them into a fine powder. It will add a pink tone to your food.
Natural Food Color
There are also many alternatives for green and orange dyes. If you want an orange color, then use saffron and if you want green color then use matcha for this. In this way, you can have natural dye for your food. We can buy natural food coloring from the market. As far as the price is concerned, natural colors are costlier than their synthetic counterparts and present certain stability challenges from heat, light, and oxygen, brands are reformulating with great success. As far as Kraft’s Macaroni & Cheese is concerned, the brand was able to eliminate its artificial colors and flavors without consumers really noticing a difference. Kraft announced in April 2015 that it planned to remove all artificial flavors, preservatives, and dyes from its Blue Box, and did exactly that in December of that year. In March 2016 which is just three months later, the brand reported the selling of more than 50 million boxes of its mac and cheese, revamped with natural coloring from paprika, annatto in the place of yellows 5 and 6. It was all about buying a food color.
