Artificial Ingredients by Scherer Lauri S.;

Author:Scherer, Lauri S.;
Language: eng
Format: epub
Publisher: Greenhaven Publishing LLC

Unlike other food additives, dyes are not permitted to be used unless the U.S. Food and Drug Administration (FDA) has tested and certified that each batch meets the legal specifications. One benefit of the certification process is that it provides information about the amounts of dyes sent into commerce each year for use in foods, drugs, and cosmetics. Just three dyes—Red 40, Yellow 5, and Yellow 6—account for 90 percent of all dyes used. The FDA’s data show a dramatic five-fold increase in consumption of dyes since 1955. That increase is a good indication of how Americans increasingly have come to rely on processed foods, such as soft drinks, breakfast cereals, candies, snack foods, baked goods, frozen desserts, and even pickles and salad dressings, that are colored with dyes.

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