Illustration credit: Nicholas Konrad | The New Yorker
Do you notice or pay attention to the color of the foods you eat? If not, it may be high time to think again, as changing or dropping such colors can apparently make once-relished foods seem “repulsive.” That’s one of the findings reported by Shayla Love in her August 2025 synthesis in The New Yorker of current food science research into viable substitutes for non-natural dyes, some of which may pose health hazards for consumers. Read Love’s report—and see if you feel differently about those oh-so-blue M&M’s.
Continue reading “The Food Scientists Working to Change the Colors You Eat”







