Natural pigments are a safer alternative to harmful artificial food colorings (AFCs)
04/05/2019 // Michelle Simmons // Views

A study published in the journal Food Science and Human Wellness found that natural pigments from yellow gardenia, curcumin, and red radish could be used as safer alternatives to harmful artificial food colorings (ACFs). The study examined the use of natural food colorants on dried tofu.

  • Food coloring has been widely used to increase the attractiveness of food to consumers.
  • For example, food colorings or seasonings like soy sauce are added to commercially-sold dried tofu in Taiwan to make the product more appetizing to customers.
  • However, studies have shown that AFCs are harmful to health, affecting children’s intelligence and attention and causing hyperactivity and allergy.
  • In addition, studies have shown that chemical soy sauce produces a trace of methylglyoxal (MGO) in the manufacturing process, which is associated with diseases such as oxidative stress, diabetes, and cognitive deterioration.
  • Therefore, researchers at National Taiwan University, National Chung Hsing University, and Central Taiwan University of Science and Technology in Taiwan explored the use of natural food colorants for dried tofu.
  • They used natural pigments from yellow gardenia, curcumin, and red radish.
  • The Taiwanese researchers found that coloring by combined natural colorants had the same eye sensory quality acceptance of consumer who had the intention to purchase.
  • This suggests that they can potentially be used as food colorants for dried tofu.
  • Although soy sauce applied as a food colorant in dried tofu was found safe, it still can be harmful in high amounts.

In conclusion, the findings of the study indicate that natural pigments yellow gardenia, curcumin, and red radish may be used as safe food colorants on dried tofu.

Read the full text of the study at this link.

To read more studies on natural food colorants, visit

Journal Reference:

Lin WS, He PH, Chau CF, Liou BK, Li S, Pan MH. THE FEASIBILITY STUDY OF NATURAL PIGMENTS AS FOOD COLORANTS AND SEASONINGS PIGMENTS SAFETY ON DRIED TOFU COLORING. Food Science and Human Wellness. September 2018; 7(3): 220-228. DOI: 10.1016/j.fshw.2018.09.002

Take Action:
Support Natural News by linking to this article from your website.
Permalink to this article:
Embed article link:
Reprinting this article:
Non-commercial use is permitted with credit to (including a clickable link).
Please contact us for more information.
Free Email Alerts
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
App Store
Android App
eTrust Pro Certified

This site is part of the Natural News Network © 2022 All Rights Reserved. Privacy | Terms All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing International, LTD. is not responsible for content written by contributing authors. The information on this site is provided for educational and entertainment purposes only. It is not intended as a substitute for professional advice of any kind. Truth Publishing assumes no responsibility for the use or misuse of this material. Your use of this website indicates your agreement to these terms and those published here. All trademarks, registered trademarks and servicemarks mentioned on this site are the property of their respective owners.

This site uses cookies
Natural News uses cookies to improve your experience on our site. By using this site, you agree to our privacy policy.
Learn More
Get 100% real, uncensored news delivered straight to your inbox
You can unsubscribe at any time. Your email privacy is completely protected.