TAKING ON NEW HUESBy Carrie Bannon

ARTICLE/ SOURCE

ARTICLE DESCRIPTION

• Discusses how many food makers are reducing the amount of artificial dyes in their food

• Instead, foods will be colored with dyes from fruits, vegetables, and spices

• Some colors will be eliminated if a natural source does not work well (Trix)

• Many colors will not be as bright, which may turn off consumers

• Over time, many people will get used to the new colors

THE SCIENTIFIC COMMUNITY• Many companies are hiring scientists to develop the natural dyes

• Scientists will have to work hard to make natural dyes cheaper (many are more expensive than the artificial)

• Chemists will have to figure out which plants/ dyes can withstand high temperatures (spinach break downs and turns brown)

• Others will have to study the safety of the new dyes

WHY SHOULD YOUNG PEOPLE CARE?

• You eat a lot of foods with dye (even the cheese at Panera)• There are a lot of teens with ADHD, which many believe is made worse by

artificial dyes• Although they sounds healthier, it will be important to learn what the side

effects of the new (natural) dyes are

THE FUTURE OF FOOD DYES

• Companies will continue to replace some artificial dyes with a=natural ones

• The public will become more used to food with calmer colors

• Studies will need to be done to learn the side effects of the natural dyes

• Foods may become more expensive