Imagine your favourite mango ice cream was unexpectedly pink, or your strawberry shake appeared yellow. These unusual hues might not seem as appetizing because our minds have forged strong psychological associations between specific colours and flavours. In our visually driven worlds, the colour of our food not only influences our taste perceptions but deeply affects our overall eating experience. During large-scale food processing, colours can fade, and to restore or enhance their appeal, food colours are often added to make the product more visually enticing.

However, not all food colours are the same. They are broadly categorized into two types: Natural and Artificial. Natural colours, sourced from fruits, vegetables, plants, and sometimes insects are often standardized in labs to enhance their intensity and stability. Whereas, artificial colours are entirely synthesized in laboratories. Although regulatory bodies worldwide set safe dietary limits for these additives, the standards can vary significantly from one country to another, illustrating the complexities of our global food landscape. We live in an imperfect world.

As a consumer, while natural colours may seem like the obvious choice over synthetic alternatives, the transition for food manufacturers is fraught with challenges:

Stability Issues: Some natural colours are prone to fading or altering under exposure to light, heat, and varying acidity levels, which can impact the visual appeal of products.

Cost Factors: The extraction, stabilization, and production of natural colours incur higher costs than producing synthetic dyes, often translating to pricier consumer products.

Packaging Requirements: To prevent degradation from light, food products made with natural colours sometimes require specialized packaging solutions, adding further costs and logistical challenges.

Consistency Challenges: Unlike synthetic dyes, natural colours can vary in hue and intensity, posing difficulties for manufacturers aiming for product uniformity.

As a consumer, when you're savouring that occasional treat, try not to worry too much about artificial colours unless you have been advised by your healthcare provider. Remember, moderation is your best friend here—not just how often you indulge, but also how much you consume each time. The real issue isn't the occasional treat containing artificial colour; it's the frequent, large servings of processed foods that can add up. Whenever you can, leaning towards more natural options is a smart move.

Now, if you're already exploring the world of natural colours in your diet, it's time to adjust how you view your food:

Embrace Natural Variations: Cultivate an appreciation for the natural variations in colour that come with using natural dyes. Remind yourself that those slight inconsistencies and subtler shades are not flaws. 

Adjust Visual Expectations:  If reliance on processed foods is inevitable, try to detach from the aesthetic expectations traditionally set by synthetic colours.

By embracing these ideas, you're not just making smarter choices about what you eat; you're also deepening your relationship with food, understanding its origins, and committing to a healthier lifestyle.

 

With knowledge and openness,

Dr. Kavita Bhatnagar