Food must look appetizing to get tasted. We brown steaks, ripen bananas and add color to candies all in an effort to make food more enjoyable. These visual cues tell us when the food is good to eat and help us identify flavor. Color makes food appealing. From their inception, there have been concerns that colors are added to food to hide poor quality or that they are harmful. These fears were recognized early on. Almost immediately, governments decided to make rules to prevent deceitful practices, for example in 1396 the Paris edict forbade the coloring of butter. Colors that [...]