Artificial Colours And Flavours

Recently I've noticed more products advertising "no arificial colours or flavours added".
Of course naturally derived colour are more expensive to use.  For example, dehydrated beets are used to get a brown to blueish red colours and grape skin extracts are used for red and green colours.
But there is nothing very natural about natural flavouring because both artificial and natural flavouring can contain chemicals. Plus, the ingredients in that flavouring are not always listed in a products ingredients list. (Which poses a big concern for those of us who have any food allergies or sensitivities.)
To be considered "Natural" a product must be plant or animal derived, and to be considered "Artificial" it must be completely synthesized, but they can actually both contain the same chemicals.
Manufactures are not required to disclose what's in their "natural flavouring" unless one of its ingredients fall into any of the top allergy categories. Not good news if your allergies are not in that top allergy category.
According to The Canadian Food Inspection Agency foods can be represented as "natural" if they do not contain food additives, added nutrients, vitamins, or artificial flavour. The food must also remain in its original form without significant processing.
However those “natural ingredients” labels are allowed when products contain "some" natural ingredients.

So what's up with food dyes?  Well, generally they serve no other purpose than to make things look more appealing, that's it.
Here are a few of the worst food dye offenders that seem to have the most allergic reactions:

D&C Yellow #5 (aka Tartrazine) You can find this synthetic dye in hot dogs, cheese, ketchup, salad dressing, canned vegetables, ice cream, candy, beverages,vitamins, antacids and even cosmetics.
Those who have Asthma or an allergy or intolerance to Aspirin are the most at risk to suffer a reaction.

Carmine (aka natural Red 4, Cochineal Extract) This particular pigment actually comes from dried bugs (such as cochineal scale and some kinds of Porphyrophora species). Yes, I did say bugs. And would it surprise you if I said this pigment has actually been around and used for hundreds of years?
It can be found in things like sauces, beverages, candy, burgers, fruit yogurt, maraschino cherries, multivitamins, and some cosmetics.

Annatto, (aka Aoucou, E160b) is derived from the seeds of the achiote tree and can be found in cheese, cereals, snack food, and beverages. Although it is natural it has also been associated with Irritable Bowel Syndrome, and possible increases blood sugar levels.  Some people who have a peanut or nut sensitivity have had reactions to annatto.

Thankfully there are more producers who are choosing natural food dyes that are made from real fruit and vegetables while others are now choosing to go dye free. I've even been able to contact some Natural and Organic Companies to ask them about their ingredients.  Most have been very helpful.

 I've personally had several bad experiences so I made it a habit to read all my food and product labels, because once you've experienced a bad reaction you never,ever want to experience it again.




Sources:
For the scientific side of dyes check out The Chemistry of Food Colourings at www.acs.org

wikipedia
fda.gov/food/food-ingredients-packaging/overview-food-ingredients-additives-colors
heceliacscene.com
inspection.gc.ca
theglobeandmail.com/life/health-and-fitness/health/what-natural-can-really-mean-on-food-labels-in-canada/article18593631/
inspection.gc.ca/food/labelling/food-labelling-for-industry/method-of-production-claims/eng/1389379565794/1389380926083?chap=2
webmd.com/vitamins/ai/ingredientmono-23/annatto
verywellhealth.com/what-is-an-annatto-allergy-1324369