Natural food colors—not just artificial dyes—are associated with an increased risk of Type 2 diabetes and cancer, new research shows..

For many years, the vibrant yellow of Kraft Heinz’s iconic macaroni and cheese came from the artificial food colorings yellow no. 5 and yellow no. 6. In 2012, the company started searching for a ...

People of color and those in lower income brackets seem to be disproportionately affected by food allergies, compared with people who are White and at higher incomes, a new study finds. It’s an issue ...

While taste is the top driver of food and beverage purchases, research suggests that aesthetic appeal is just as crucial, as it is what consumers notice first – particularly as natural colors gain ...

For most of human history, our food got its color from what animals ate and how we processed the food.

As brands ditch synthetic dyes like Red 40, it is not enough to go natural – the colors need to work across formulation, supply chain and stability demands Natural color makers like California Natural ...

The two petitions propose to amend both food and color additive regulations to remove the use of solvents ethylene dichloride, methylene chloride and trichloroethylene.