Manda Ruby wrote:
>
> Only yellow cause allergy in some? Red color is safe? Not that I 'd
> use it. I just don't buy artificial falvor and coloring to be use din
> food.

Apparently, it's the only one which causes allergic
reactions at a rate high enough to cause concern at
the FDA. I'd be in favor of banning it, but it
seems as though the food industry would find it's
palette of colors too limited without it.

I suspect that a tumeric extract would fill many
of its uses, but that would add a flavor, and it's
probably much more expensive.

I wonder what it must be like to be a chef at a
company that makes synthetic food. It would be
totally different than cooking at home or in a
restaurant. You'd have to master a palette of
artificial colors and flavors, as well as texture
modifiers. You'd spend your whole day, day after
day, working with that crap. The only thing it
would have in common with a restaurant is focus
on the bottom line. "Hmmm. . . I wonder if I
used red #40 and yellow #15 with that new IFF
artificial flavor, maybe we could finally get rid
of the strawberries."

I think you'd have to be a sociopath, or at least
completely amoral, to enjoy doing that kind of work.
"Let's make the product this way, and sell it to
schoolkids! Bwahahahahahaha!"