food color additives

 

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.