How Can We Reduce the Usage of Artificial Flavors and Coloring?

Introduction to Natural Alternatives

To reduce the amount of coloring used in food, we can turn to natural alternatives derived from common kitchen ingredients:

Turmeric or saffron for yellow color Spinach puree or coriander paste for green color Beetroot or tomato puree for red color Cashew paste, milk cream, or coconut milk for lightening colors Coffee or cocoa for brown color

Choosing these natural ingredients not only reduces artificial content but also adds nutritious value to your dishes.

Why Additives are Added to Food

Additives serve a variety of useful functions in foods that consumers often take for granted. While some additives can be eliminated by growing and preparing food yourself, or by accepting increased risks of food spoilage, most consumers rely on the technological, aesthetic, and convenient benefits that additives provide.

To Maintain or Improve Safety and Freshness

Preservatives like antioxidants slow down the spoilage caused by mold, air, bacteria, fungi, or yeast. Besides maintaining the quality of the food, they help control contamination that can cause foodborne illness, including life-threatening botulism. Antioxidants also prevent fats and oils, and the foods containing them, from becoming rancid or developing an off-flavor.

To Improve or Maintain Nutritional Value

Vitamins, minerals, and fiber are added to many foods to make up for those lacking in a person's diet or lost in processing or to enhance the nutritional quality of a food. The fortification and enrichment of foods have helped reduce malnutrition in the U.S. and worldwide. All products containing added nutrients must be appropriately labeled.

To Improve Taste, Texture, and Appearance

Spices, natural and artificial flavors, and sweeteners are added to enhance the taste of food. Food colors maintain or improve appearance. Emulsifiers, stabilizers, and thickeners give foods the texture and consistency consumers expect. Leavening agents allow baked goods to rise during baking. Some additives help control the acidity and alkalinity of foods, while other ingredients help maintain the taste and appeal of foods with reduced fat content.

Conclusion

Choosing natural alternatives over artificial flavors and coloring not only enhances the safety and quality of your food but also adds a layer of nutrition. By using ingredients like turmeric, spinach, beetroot, and cocoa, you can create vibrant and healthy dishes that are both safe and delicious.