Research is enabling this shift from artificial colors, sweeteners and preservatives to naturally derived ones, and could soon yield many more natural options, reports Chemical & Engineering News, the weekly newsmagazine of the American Chemical Society.
Melody M. Bomgardner, senior editor at C&EN, notes that the trend has built momentum as concern over negative health effects of artificial ingredients and additives grows. Recent studies have suggested a link between some artificial colorings and hyperactivity in children. Others have suggested that certain synthetic preservatives may cause cancer in rodents.
Now many food manufacturers are turning to colors derived from foods, such as turmeric; to new fermentation routes for natural yellows, reds and purple dyes; and to rosemary and monk fruit as a preservative and sweetener, respectively, the article states. Natural green and blue food colorings are harder to come by, but researchers are finding sources for these as well.
Last summer, M&Ms candy maker Mars got the OK from the U.S. Food and Drug Administration to color their blue treats with an extract from blue-green algae. Scientists are also investigating new natural ways to preserve meat, produce vanilla and sweeten foods without the calories.
ACS press release. The American Chemical Society is a nonprofit organization chartered by the U.S. Congress.