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Turmeric, on left, was used to make the yellow in the cupcakes on the right.
NPR; Courtesy of colorMaker Inc.
November 2, 2015 From purple carrots and cabbage to grapes, the food industry is finding new ways to derive natural colors from plants. It's happening just as consumers are pushing Big Food to ditch artificial colors.
Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that.
Courtesy of Lawrie Brown
April 16, 2014 The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
Food chemists say that pigments from the purple sweet potato are becoming a "natural" alternative to synthetic food dye.
September 9, 2013 Consumers are demanding "natural" food dyes, and scientists say the purple sweet potato is the most promising source of pigments to make them. But it may be a while before your red Popsicle is made with this kind of vegetable-based dye.
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