Artificial Food Dyes: A Simple Guide for Consumers
By Mary T. Serviss and Soohyoun Ahn
Artificial food dyes are man-made color additives used to give foods and beverages a bright, consistent appearance. In the United States, these dyes are regulated by the Food and Drug Administration and must be listed by name on ingredient labels. Although these dyes do not add nutritional value, they remain widely used in processed foods. Differences in food dye regulations across countries and recent policy developments have increased public interest and concern. This fact sheet provides clear, accessible information defining artificial food dyes. It also shares how they are regulated and labeled in the United States. Moreover, this publication explains how artificial food dyes differ from naturally derived colors. Finally, it discusses how Florida families and educators can use ingredient labels to make informed food choices.
Resistant Starch: What It Is, Why It Matters, and How to Add More to Your Plate
By Ana I. Matheu, Isabella M. Vigre, Rebecca M. Pereira-Mendes, Jeanette M. Andrade, and Juan E. Andrade Laborde
Starch is a type of complex carbohydrate considered an integral part of diets around the world. While starch is best known for providing energy, its source and structure can influence other health outcomes. This publication explains the benefits of resistant starch. This type of starch acts like dietary fiber and supports diets aimed at reducing the risk of chronic diseases. This publication is for Extension educators and nutrition professionals interested in understanding how different types of starch affect digestion and health.
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