The color of a food product is a key part of its identity. We expect our orange soda to be bright orange and our mint chocolate chip ice cream to be green. When a company changes the color of a classic product without any warning, it can be a jarring experience. This change is often a quiet admission that the company has altered the recipe. They may have switched from artificial dyes to natural colorings, or vice versa, in a move that can dramatically change a product’s appearance.
1. Trix Cereal
General Mills, the maker of Trix, famously announced in 2015 that it was removing all artificial colors from its cereals. This resulted in a new version of Trix with dull, muted colors derived from fruit and vegetable juices. The public backlash was so intense that the company reversed its decision just two years later. They brought back the classic, vibrantly colored Trix, which remains on shelves today.
2. Kraft Macaroni & Cheese
In another famous case, Kraft announced it was removing all artificial preservatives and dyes from its iconic macaroni and cheese. The company was afraid of a consumer backlash. They actually made the change for three months without telling the public. The new recipe used a blend of paprika, annatto, and turmeric to replicate the classic orange color. The company only revealed the change after the secret test was a success.
3. Fanta Orange Soda
The Fanta Orange soda you drink in the United States is a completely different color from the one you would find in Europe. The U.S. version gets its bright, almost neon orange hue from artificial dyes like Yellow 6 and Red 40. The European version, on the other hand, is colored with natural extracts like pumpkin and carrot. It has a much more muted, pale orange appearance.
4. Butter and Margarine
The color of a stick of butter or margarine can change subtly from one batch to another. The color of butter is directly influenced by the cow’s diet. A diet rich in beta-carotene from grass will produce a more yellow butter. The color of margarine can also change if the manufacturer switches the type of vegetable oil it uses in the recipe.
5. Canned Maraschino Cherries
The unnaturally bright red color of a maraschino cherry is not natural at all. The cherries are bleached and then dyed with a huge amount of Red 40. For years, this was the industry standard. However, in response to consumer demand for cleaner labels, some “natural” brands have started to use beet juice as a colorant instead. This results in a cherry with a much darker, more purplish hue.
6. Pistachio Ice Cream
Authentic pistachio ice cream should have a pale, brownish-green color from the real pistachios. However, for decades, many brands used a mix of artificial dyes, like Yellow 5 and Blue 1, to give their pistachio ice cream a bright green, almost cartoonish, color that consumers came to expect. Many premium and natural brands have now abandoned this practice, which has resulted in a much more natural-looking product.
7. Some Brands of Farm-Raised Salmon
The flesh of wild salmon is naturally pink from its diet of krill. The flesh of farm-raised salmon, however, is naturally a pale gray. To mimic the color of wild salmon, fish farmers add a synthetic pigment called astaxanthin to the salmon’s feed. The amount and source of this pigment can change, which can lead to a noticeable variation in the pink or orange color of the final product.
8. Store-Brand Pickles
Many brands of pickles use the artificial dye Yellow 5 to give them a more vibrant and appealing green color. As some store brands have moved toward cleaner ingredient labels, they have stopped using this dye. This has resulted in pickles that have a more natural, olive-green color. This can be a surprising change for shoppers who are used to the classic, bright green pickle.
9. Some White Cheeses, like Mozzarella
The bright white color of a block of mozzarella or a tub of feta can sometimes be enhanced with an additive. The chemical titanium dioxide has been used for years as a whitening agent in some processed cheeses. As this additive has become more controversial, some brands have removed it from their formula. This can result in a cheese with a more natural, off-white, or creamy color.
The Color of a Recipe
A sudden change in the color of a familiar product is a clear sign that something in the recipe has been altered. It is often the most visible evidence of a company’s decision to either clean up its ingredient label or to cut costs. For shoppers, it is a powerful reminder to always pay attention to the ingredient list. The color of a product can tell a story that the brand itself is not willing to tell.
Have you ever noticed a sudden color change in a favorite product? Do you prefer the classic, bright artificial colors or the more muted natural ones? Let us know!
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