Most readers have fond memories of colorful breakfast cereal that would change the color of milk. Or of attractive shades of orange on chips and other finger foods. Even the inside of some bakery products are very visually appealing, with bright and vivid colors rarely seen in nature. Of course, these colors are additives, chemical elements that were manufactured by humans and then used in foods to alter a specific aspect, such as color, flavor, or length of time it can live on a shelf. Flavorings, colorings, and perservatives are thus a big business, and they are present in just about everything we eat.
The history behind these chemicals is a fascinating one, from humble developments by chemists searching ways to make food taste better and last longer to the public outcry that followed as some of these turned out to be unsafe for humans. The science behind flavorings, colorings and preservatives is explained, and its various uses are described. Learn about what makes the food you eat so colorful!
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