Have you ever wondered why your favorite medications, cereals, or snacks are available in such vibrant, bold colors? Synthetic food colorants such as Yellow 5, Yellow 6, and Red No. 3 are responsible ...

Lately, I’ve been taken with natural food coloring — and not just because there’s been a lot of conversation about food dyes ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.

The spice saffron, derived from the Crocus sativus flower, has been a crucial element in the food industry and ancient medicinal routines for centuries. Recognized by its vividly intense red hue ...

Those dyes are commonly used to make food and beverage products brightly colored and more appealing to consumers. They include red No. 40, yellow No. 5 and No. 6, blue No. 1 and No. 2, and green ...

Eating combinations of common food additives may be tied to a slightly increased risk of Type 2 diabetes, according to a study published Tuesday in the journal PLOS Medicine.

A new study, published in the journal PLOS Medicine, revealed that the combination of certain food additives can lead to an increased risk of dangerous health conditions, like type 2 diabetes ...

As food companies face pressure to eliminate artificial dyes, experts weigh in on the natural alternatives that could replace them.

Nearly 70% of food in US grocery stores is ultraprocessed, containing additives for flavor, color and preservation. Two specific clusters of food additives in ultraprocessed foods are linked to ...

As food companies face pressure to eliminate artificial dyes, experts weigh in on the natural alternatives that could replace them.