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Episode Transcription
Welcome to Food Safety in a Minute.
Did you know food color provides sensory cues affecting how food tastes? There are two broad-based categories of food color additives: Certified colors and colors exempt from certification. All food colors are regulated by the Food and Drug Administration.
Food colors exempt from certification include pigments from natural sources such as vegetables, minerals or animals. Examples include dehydrated beets, beta carotene, and grape skin extract.
Nine certified colors synthetically produced are approved for use in the United States. FD & C Red Number 40 is used in in cereals, beverages, dairy products, and gelatin. FD & C Blue Number 2 is found in baked goods, snack foods, ice cream, cereals and yogurt.
For Food Safety in a Minute, this is Susie Craig.