The FDA has recently required manufacturers to add warning labels to the most commonly used artificial colors, including Yellow #5 & #6, Red #40 & #3, Blue #1 & #2, Green #3, and Orange B. But, these colors can still be added and are still added to processed food and are sold in stores. While it is up to you whether or not you use artificial dyes in your food, its important to be aware of the possible dangers associated with them and make an informed decision as a consumer.
Keep in mind most of these products advise testing out several different organic colors to see which ones work the best for your project, as some colors may not hold up well under high heat. These organic dyes can also be expensive, so purchase a small quantity to try out before committing to larger, more expensive quantities.
Natural dyes often have a more dull or light hue than artificial dyes, as concentrated store bought food coloring requires only a few drops to add color, so it doesn’t change the texture of the food by adding a lot of liquid to it. So, it’s a bit more challenging to get a true deep “red” color from beet juice rather than a light pink color as most recipes can’t handle the amount of liquid required to get a true red from beets. Because natural food coloring contains other foods, strongly colored foods also tend to be strongly flavored foods. So avoid using large quantities of homemade food dyes in your food to ensure it doesn’t overpower the food or render it inedible. For example, a small amount of cinnamon can add a deep brown color, but a large amount will make it difficult to taste anything but cinnamon. Use powders instead of juices, when possible. For example, using beet powder rather than beet juice will allow you get a nice deep red color, without adding excess liquid to your dish. If you decide to use this method, you will need to purchase or have access to a juicer. [3] X Research source
Think of the primary colors as the parent colors in the family. When you combine any two primary colors, you get three new hues called secondary colors. So the secondary colors are like the children in the color family. When you mix a primary color and its nearest secondary color on the color wheel, you create six new hues called tertiary colors. So the tertiary colors are like the grandchildren in the color family. Experiment with your colors and their ratios. For example, if you want to make a light green that has more yellow than blue, start with yellow then slowly add blue until you get to the right value and hue.
Take yellow and combine it with red to create orange. Take red and combine it with blue to make purple. Take blue and combine it with yellow to make green.
Take yellow and combine it with orange to make yellow-orange. Take red and combine it with orange to make red-orange. Take red and combine it with violet to make red-violet. Take blue and combine it with violet to make blue-violet. Take blue and combine it with green to make blue-green. Take yellow and combine it with green to make yellow-green.
If you’d like to start with a neutral base for food like icing or cake decorations, begin with pure-white frosting and then add colors to the frosting. Do not add vanilla extract to the frosting as this will alter the color. [4] X Research source
