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In push to scrap artificial dyes, restaurants facing a less vibrant color palette

from Restaurant Business

In chain restaurants' bid to clear their menus of artificial additives, many are making the switch to duller natural dyes, such as those derived from vegetables, fruits and spices. Though natural coloring agents can be costlier and more temperamental in recipes than their artificial counterparts, consumer backlash about menu items' altered appearance is an additional concern. But not all concepts are worried, according to the Associated Press. more


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