This Torte Features Technicolor Dyes Extracted from Vegetables

By: Misel Saban - Nov 4, 2015
References: & thekitchn
A topic largely growing in food industry is the active elimination of artificially created colors in place of naturally colored food dyes. This cake highlights the benefits of using natural hues with a bright rainbow design made entirely using vegetable juices.

Many foods feature dye to augment the color of foods such as nacho cheese, sweets and crackers. Many dyes have been tested as having negative effects on the body's overall health, making natural colors much more appealing. This cake is colored using cabbage juice, caramel, turmeric and annatto to capture such brilliantly bold hues.

As consumers demand for more all-natural ingredients in place of chemicals, many larger household brands are abandoning the use of artificial colors in place of equally as pigmented natural ones extracted from fruits and vegetables. While all-natural dyes are much healthier, the drawback tends to be the increased product price.