Comment by 1970-01-01

Comment by 1970-01-01 3 days ago

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Cheese

Tuna

Pickles

Oranges (apples as well, but I can't find an old article)

Wasabi

Apricots

Ginger

Salmon

https://www.treehugger.com/foods-youd-never-guess-were-artif...

nobody9999 3 days ago

Don't forget red meat either.

In many cases[0][1][2] it's treated with carbon monoxide to make it look redder.

[0] https://pmc.ncbi.nlm.nih.gov/articles/PMC5848116/

[1] https://abcnews.go.com/Business/story?id=3801706&page=1

[2] https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-ask...

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smugma 3 days ago

Cheetos, skittles, Froot Loops, Gatorade, salsa, salad dressing

To paraphrase Shakespeare, “Would a Cheeto by any other color taste as savory?”

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glenneroo 3 days ago

Very off-topic but I can't wait to read in the news about some kids school report about Shakespeare being written by some LLM which has training data that includes this quote ;)

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kstrauser 3 days ago

Those are dyed, but they don't depend on the dye for nutrition or taste. Wasabi isn't less delicious if it's a lighter or different hue.

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1970-01-01 3 days ago

The saying goes you eat with your eyes. These things depend on dye as they rot on the shelf otherwise.
A paper on it: https://www.sciencedirect.com/science/article/abs/pii/S00319...

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- account42 2 days ago
  
  They rot on the shelves ... when competitors can make their alternatives more flamboyant to stand out. Not if everyone stops needlessly coloring those foods.
  
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- deathanatos 3 days ago
  
  I mean … the pickled ginger served by my local Japanese sushi place is … well, the color of ginger (same shade as like a ginger beer) and it tastes fine to me?
  
  Reply View | 0 replies