Tag: Annatto extract

While many assume the vibrant color of Annie's mac and cheese comes from artificial dyes, the truth is that the yellow hue is derived from a natural, plant-based colorant called annatto extract. This provides a key differentiator from other boxed macaroni products and addresses concerns about synthetic additives.

An estimated 70% of natural food colors are derived from annatto, a vibrant substance sourced from the seeds of the achiote tree. But is annatto extract a dye in the same sense as synthetic versions, or is it a more benign food additive? The answer lies in its long history and chemical makeup, which reveals a complex and surprising dual identity.

In a 2019 study published in the *Journal of Clinical Medicine*, researchers found that geranylgeraniol (GG) was able to help reverse statin-induced muscle damage in cell studies. This discovery highlights the significance of GG Pure, a supplement formulated with GG, which aims to address nutrient depletion caused by aging and certain medications like statins.

Derived from the seeds of the tropical achiote tree, an estimated 70% of all natural food colorings are sourced from annatto. This vibrant, yellow-to-orange pigment is known as annatto extract, and its uses extend far beyond the supermarket dairy aisle.

According to Annie's, their products contain no artificial flavors or synthetic colors, a key feature for health-conscious consumers. So, does Annie's mac and cheese have artificial dyes? The definitive answer is no, as the brand opts for natural colorants to achieve its classic cheesy hue.

Growing consumer awareness about synthetic additives has led to a surge in demand for clean-label products. This shift has prompted many to seek a natural alternative to tartrazine, the synthetic yellow dye FD&C Yellow 5, for safer and more natural food coloring.

Over 70% of natural food coloring in the US can be attributed to annatto extract, the very ingredient that gives yellow American cheese its distinctive color. This begs the question: is there a difference in flavor between white and yellow American cheese? The answer lies in the processing and a common culinary misperception.