Don't forget red meat either.

In many cases[0][1][2] it's treated with carbon monoxide to make it look redder.

[0] https://pmc.ncbi.nlm.nih.gov/articles/PMC5848116/

[1] https://abcnews.go.com/Business/story?id=3801706&page=1

[2] https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-ask...

Cheetos, skittles, Froot Loops, Gatorade, salsa, salad dressing

To paraphrase Shakespeare, “Would a Cheeto by any other color taste as savory?”

Very off-topic but I can't wait to read in the news about some kids school report about Shakespeare being written by some LLM which has training data that includes this quote ;)

Those are dyed, but they don't depend on the dye for nutrition or taste. Wasabi isn't less delicious if it's a lighter or different hue.

The saying goes you eat with your eyes. These things depend on dye as they rot on the shelf otherwise.

A paper on it: https://www.sciencedirect.com/science/article/abs/pii/S00319...

They rot on the shelves ... when competitors can make their alternatives more flamboyant to stand out. Not if everyone stops needlessly coloring those foods.

I mean … the pickled ginger served by my local Japanese sushi place is … well, the color of ginger (same shade as like a ginger beer) and it tastes fine to me?