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Artificial food colours are out, so what's next?
Big food firms are phasing out artificial colours, so tech firms are rushing to fill the gap.
"One of our lucky scientists got to go and climb the volcanoes in the Caribbean for example, and I have to restrain myself from collecting more every time I go home to New Zealand," says Hywel Griffiths, chief scientific officer at Fermentalg. "For the last 50 years, American children have increasingly been living in a toxic soup of synthetic chemicals," FDA commissioner Marty Makary said at a press conference in April. "These crops are harvested, washed, processed into a juice, and the colour is extracted with water or other solvents," says Paul Manning, chief executive officer at Sensient.
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