Mother Nature needs a good fashion makeover, many food manufacturers seem to believe. Oranges just aren’t orange enough; salmon could be pinker, and even pumpernickel needs an earthier tone to set it apart from processed loaves sporting a whiter shade of pale.
Outside a Hollywood film vault, a grocery store may be the place you’re most likely to encounter such an immense array of cheaply colorized natural classics. Writer Jessica Migala has explored the phenomenon, and discovered some surprising examples along the way: Pinker salmon: “The salmon you see at the fish counter almost always sports a bright pinkish-orange hue, but in fact, salmon is naturally a greyer shade. The swimmers take on their classic coloring in one of two ways: wild-caught salmon eat krill, while farm-raised salmon are fed pigment pellets.” Oranger oranges: “Believe it or not, the dye Citrus Red No. 2 is sprayed on some Florida oranges early in the season to brighten their coloring. These oranges are usually used for juicing, but some end up on grocery store shelves. The dye is approved for use in small concentrations, but the Center for Science in the Public Interest warns this dye is related to health risks, including cancer, in lab animals. (It’s not allowed to be used on California oranges.) Bags of these oranges need to include a label that says color has been added. The dye still isn’t meant for eating, so don't make candied orange peel or zest them for cooking.” Slices and spears: “Caramel color … is often added to wheat or pumpernickel breads to make them look like they contain more wheat than they do. The same colorant is used in some roast beef deli meats for a beefier look. Meanwhile, yellow dyes are added to pickles so the spears appear more vibrant.” Unctuous olive oil: “Extra virgin olive oil has come under fire for not actually being olive oil. Many bottles are mixed with cheaper oils like soybean or canola, according to Consumer Reports. In addition to wasting your money, you’re also losing out on the heart-health perks of the monounsaturated fats you’d find in pure olive oil.” Oxidized almonds: “Along with milk, bottled juice, and canned goods, almonds are pasteurized in order to prevent foodborne illness outbreaks. … [This] can be achieved by roasting, blanching, steam treating, or spraying with a Propylene Oxide Treatment (PPO). You should know that PPO is considered safe, but is also sometimes added to engine oil or used to make mattress foam. … If you want to avoid PPO, look for brands that say they've been ‘steam pasteurized’ or dry roasted.” |
AuthorJason Hill is a respected entrepreneur and innovator who learned important lessons about life, business and success growing up in Six Nations, Ontario. Archives
January 2023
Categories |