Can you see your fridge filled with lots of good, happy things? Well you already knew that not everything was as good as it looked, but know that foods with flamboyant colors hide their game well. And if we are naturally carried by these beautiful colors, it is in fact a big lie. Welcome to the world of grey.
1. The ham is gray (or white)
As our dear Elise Lucet had shown us in her Cash Investigation in crusades against the food industry, she lifted the veil on the presence of nitrites in charcuterie such as ham which gives it this pink color and not gray as it should to be naturally. But nitrites are carcinogenic. So even if it’s less pretty, it’s better to hit the less sexy grub.
2. The sausage is… brown
Another dark story of nitrite salts which give this unfortunate charcuterie this pink appearance when the slices should rather be brown. We are too fashion victims of food in fact. But if not, you have already taken the quiz: which sausage are you?
3. Tarama is white or gray
No question of nitrite for the tarama, no we are on something even scarier. Because cod eggs are not naturally flashy pink as you might expect, but white. To color them, we add a natural dye called E120 to this divine texture. Which is none other than insect porridge: the dactylopius coccus, producing a crimson-colored acid. NICE.
4. What color can knacks be? Well… gray
Already it’s not the most appetizing food in the world, know that knacks do not even have this orange color, the last seductive asset capable of making us flinch. It’s another shot of cochineal extract (the insect used to make pink taramasalata).
5. Salmon is gray
So appetizing this magnificent orange that animates the fresh section of the supermarket. Unfortunately, only wild salmon have such colorful flesh. We rarely eat wild salmon. But to make it look like we eat wild salmon, the breeders have found a great stratagem by feeding their rotten salmon pellets that will give them this orange color.
6. Cheeses are white, only white
However, in some families of cheeses, we find orange pastes or even cheeses whose rind only has this color. For once, it’s not about making cheese sexier since we know that cheese drips and stinks (and that’s how we like it). It is in fact a fermentation technique obtained with annatto, a fruit that tints the cheese from yellow to red.
7. Black olives are actually often green
At least that’s what a survey of 60 million consumers revealed. In order to make only one picking, the green olives are artificially blackened by plunging them into vats of brine so that they oxidize more quickly. In this case, we are talking more about candied olives but as we are marbles, we rarely make the difference.
8. Clementines are green
In France, it is believed that all green fruits are unripe. Misfortune to us. Clementines are mainly (some clementines are orange from the start sometimes) picked green because its segments ripen before its bark. The bottom line is that no one wants to buy green clementines. So the human, who is full of creative resources, lock up his collections to destroy the chlorophyll and make the green disappear.
9. Yogurts are white, ALWAYS WHITE
Never yellow, never green, never pink, never turquoise blue (phew). Apart from the white, it is necessarily a dye that has been added and very probably again and again this same insect porridge.
10. Candies are not all colors (but rather transparent)
WHAT? Strawberry tagada ? Dragibus? Burnt heads ? Languages ? All this would be a vast lie for our eyes? These sweets claiming to come straight from the sky would then in fact only be mirages full of additives? MISFORTUNE.