In article >,
(Steve Pope) wrote:

> sf > wrote:
>
> >The fact remains that natural cheese is not annatto colored.
>
> Sure, I think the only objection is to calling annatto
> "artificial". In foodspeak, that term is usually reserved for
> ingredients that do not occur in nature.
>
> Whether or not annatto meets someone's subjective definition
> of natural, I could care less.
>
> Steve

Kind of makes me think of those jammers who sneer at the idea of adding
commercially-made pectin to their sauces, er-r-r-r, *jams.* Pectin's
in most fruit, to a much higher degree in some than in others. Right
under the peel.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010