Melba's wrote on Sun, 07 Mar 2010 13:33:24 -0600:

>> 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.

Pectin from apples is cheap and allows the making of jams with lesser
amounts of the named fruit. The result is rather similar to the
uninteresting but expensive current Keiller's marmalade. I am hard put
to find bits of orange peel in it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not