A reader writes:
Is there any way for a regular person to influence the food industry (especially cheesemakers)? I am highly allergic to the coloring Annatto--used in most of the yellow colored cheeses (I know there are lots of other yummy non-yellow cheeses out there, but sometimes you just want a good slice of American on a sandwich). I am sure there are other people that have the same problem. I wonder why we have to put Annatto tree bark in perfectly good cheese (and other products too). There is more and more bark going into our foods recently. Is there any way to make it stop?
Bookmark/Search this post with:
Annatto
From what I understand annatto was added to cheese to keep it a consistent color year round. Because cows graze on green pastures in the spring and usually silage in the winter this changes the color of their milk, thus changing the color of cheese. So for the consumer they started adding the annatto so a particular cheese would be the same color year round making it more appealing to the consumer.
I agree with you that is should not be added. Milk is white and so should cheese.
Hello !! I want to ask if
Hello !!
I want to ask if someone can give me and help with more information of the Annatto because I have to do a work. Thanks a lot
Bye
__________________
Libros Gratis