Purple Sweet Potatoes: A Healthier Alternative to Artificial Food Coloring

Purple Sweet Potatoes: A Healthier Alternative to Artificial Food Coloring

Video Analysis for Purple Sweet Potatoes: A Healthier Alternative to Artificial Food Coloring

September 13, 2013

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VIDEO

Purple Sweet Potatoes: A Healthier Alternative to Artificial Food Coloring

Texas A&M University researchers are working on extracting the purple sweet potato’s “vegetable juice” as a healthy replacement for artificial food dyes.

Since cheaper synthetic ingredients often equals larger profits for food companies, valuing your health requires taking the time to read food labels, research ingredients, and stop buying harmful products. As more people demand change, the guilty companies will hopefully shift back to truly natural ingredients like the purple sweet potato.

Texas A&M University food chemist, Stephen Talcott, heads up research for extracting the purple sweet potato’s “vegetable juice” as a food dye. It holds intense colors, tastes mild, offers many shades “from raspberry red to grapelike purple,” and even has anti-inflammatory and ...

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