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Food Colors: Understanding the Importance of Color Additives in Our Diet Food coloring has been used for centuries to enhance the appearance of foods. Some of the earliest known food colorings include saffron, turmeric, paprika, and carotenoids found naturally in foods like carrots, sweet potatoes, and tomatoes. However, it wasn't until the 19th century that synthetic food dyes began to be developed and used on a wider commercial scale. One of the first synthetic dyes, coal tar dyes, was identified in the 1850s and started being added to foods like candies and jellies. By the 20th century, many new artificial food colorings had been synthesized in laboratories, allowing for a more varied palette of hues and shades to color processed foods. Some key developments in the timeline of artificial food coloring include the first certified FD&C colors in 1907 and the banning of certain coal tar dyes in the 1930s due to safety concerns. Threshold doses above which no adverse health effects are observed are also established. Regular re-evaluation of scientific evidence is conducted to keep approvals up to date. Nonetheless, some synthetic dyes have still been removed from the market over time as new risk factors emerge from long-term epidemiological studies. Constant vigilance is needed to balance benefits of coloring with potential risks to public health. Get More Insights On Food Colors https://articlescad.com/food-coloring-understanding-the-colorful-world-of-food-dyes-64661.html