In
ancient times, natural colors derived from vegetable and mineral sources were
utilized to color meals. The ancient Egyptians, for example, utilized
artificial colors such as saffron. Colors were added to serve as a visual
indicator for quality, to seem more attractive, and to match customer
expectations, just like they are now.
Nevertheless,
the usage of food colors has been a long-standing issue for millennia. There
seems to be evidence of early food coloring regulations, such as a 1396 French
rule prohibiting the coloring of butter, making it unlawful to add
color to pastries. Whenever commercial interests were at risk, authorities
could be fairly tough with regulation.
Even
during Industrial Age, it was very popular to color sweets with deadly
chemicals to make the sweets more attractive to youngsters. Magenta,
fuchsia, violet, and a variety of blue and green colors swiftly followed,
ushering in a new color industry. Similar colors were employed in a variety of
other sectors, including food.
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