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Palette of Our Palates: A Brief History of Food Coloring and Its Regulation
Abstract
ABSTRACT: Food color additives are vital to how we taste and perceive food, yet they generally remain mysterious to the public. This article examines food color additives from historical and regulatory perspectives. First, it uses recent examples to illustrate the importance of colors to our enjoyment of food. It then recounts the early history of food colors and the emergence of regulation to prevent their unsafe and fraudulent uses. The margarine war of the late 19th and early 20th centuries is described, as well as the 1906 and 1938 Food and Drug Acts. The article then enters the modern era of color additive regulation, beginning with the Color Additive Amendments of 1960. The debate over the Delaney anti‐cancer clause is assessed, as well as other recent safety and regulatory controversies. The article asserts that this string of incidents has gained public notoriety for color additives. The article concludes by discussing the future of food coloring and the move towards more natural dyes.
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Cited by
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Shahid, M., Shahid-ul-Islam, & Mohammad, F. (2013) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2013.03.031 · Cited by 991
Natural Colorants: Historical, Processing and Sustainable Prospects
Yusuf, M., Shabbir, M., & Mohammad, F. (2017) · Natural Products and Bioprospecting · doi:10.1007/s13659-017-0119-9 · Cited by 597
Microbial Pigments in the Food Industry—Challenges and the Way Forward
Sen, T., Barrow, C. J., & Deshmukh, S. K. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00007 · Cited by 367
Valorization of fruits and vegetable wastes and by-products to produce natural pigments
Sharma, M., Usmani, Z., Gupta, V. K., & Bhat, R. (2021) · Critical Reviews in Biotechnology · doi:10.1080/07388551.2021.1873240 · Cited by 275
Recent Advances of Natural Pigments from Algae
Chen, Z., Wu, W., Wen, Y., Zhang, L., Wu, Y., Farid, M. S., El-Seedi, H. R., Capanoglu, E., & Zhao, C. (2023) · Food Production, Processing and Nutrition · doi:10.1186/s43014-023-00155-y · Cited by 67
Metadata
- Authors
- Burrows, J. D.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2009-09-16
- Volume
- 8
- Issue
- 4
- Pages
- 394-408
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1929808828
- Cited by
- 159
- References
- 0
- FWCI
- 3.09
- Type
- journal article
- Language
- en
- Open access
- closed
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- Burrows, J. D. (2009). Palette of Our Palates: A Brief History of Food Coloring and Its Regulation. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2009.00089.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
