5 Foods that Surprisingly Have Artificial Dyes

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Too many foods on market shelves and in our grocery delivery baskets are filled with artificial food dyes—and we don't even realize it. Take Red 40, the most used food coloring: The Department of Agriculture estimates more than 36,000 foods sold in the U.S. contain this dye. This is disturbing, not only because research links this and other food colorings to serious health implications (particularly in children), but also because there is no law requiring companies to disclose how much food dye they add to a product. So, our children are munching on snacks with sickening amounts of harmful chemicals.

This issue is on our minds. We believe it's on yours, too. When we dived deep into the impact of food dyes with Dr. Tanya Dempsey in 2022, our story exploded in popularity and remains one of our most popular. Over the last decades, immense movements on the individual, state, and federal levels have been attempting to thwart the use of food dyes. In early 2024, California introduced Bill 2316, which would protect children from six artificial dyes by banning them from foods served in public schools during school hours. This state has been bullish on the anti-dye front, as a 2021 report found synthetic food dyes potentially contribute to hyperactivity and other neurobehavioral problems in some children "and that children vary in their sensitivity to synthetic food dyes." Thankfully, other states are doing their parts, as well.

 
 

The advocacy for ridding food dyes from foods is out there, which is heartening. Still, these chemicals are permeating the food aisles often in ways that go by the most discerning eyes. As we've continued to dig into this topic, we've been utterly shocked by how food dyes are in the most unsuspecting foods. It's evident that Twin Pops have a rainbow of dyes, but a salmon salad? Must a salmon salad have Red. No. 40 and 3 and Yellow No. 5 and 6? We say no.

We also say no to all these other foods, which often contain cryptic food colorings we would never have suspected. So the next time you pick up one of the below, read the ingredients label closely (as we always suggest).

Consider this another cautionary list to keep you on your food-additive-aware toes.

5 Unexpected Foods That Contain Artificial Food Coloring

Fancy Deviled Eggs

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No home kitchen is complete without a go-to recipe for deviled eggs that you can count on come party time. A brunch classic at our house, these deviled eggs up the ante with smoked salmon, along with the savory flavors of tahini and Dijon mustard. 

This recipe yields 16 deviled eggs 

INGREDIENTS

  • 8 eggs
  • 4 ounces smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish
  • 8 eggs
  • 115 g smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish

Directions

  1. Bring a pot of water to a rolling boil. Gently place eggs in the pot, lowering them in with a spider whisk. Cook for 12 minutes. Remove from the pot and allow to cool.

  2. Once eggs are cool, gently peel off shells and cut in half lengthwise. Carefully spoon out the yolk into a mixing bowl and arrange egg whites on a plate. Lightly salt the whites.

  3. Add salmon, tahini, mustard, chives, lemon juice, coconut fat, salt, and pepper to the mixing bowl.

  4. Using a spatula, mix together until it forms a creamy consistency. 

  5. Using a spoon, fill the egg whites with some of the salmon filling.

  6. Garnish with salmon roe or chives.  

Tips

**You can also mix the filling in a standing mixer fitted with the paddle attachment; however, this is not necessary.

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Maple Glazed Salmon

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Sweet and savory, this salmon dish is reminiscent of traditional teriyaki recipes (but without the added sugar and salt). Maple syrup is one of nature’s healthiest sweeteners, and gluten-free Tamari soy sauce brings the zing. I serve this dish on busy weeknights to elevate dinnertime without spending a ton of time in the kitchen. 

This recipe yields 2 servings

INGREDIENTS

  • 2 tablespoons maple syrup
  • 2 cloves of garlic
  • 1 tablespoon gluten-free Tamari soy sauce
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound wild caught salmon filet
  • 1 teaspoon fresh sesame seeds
  • 2 tablespoons maple syrup
  • 2 cloves of garlic
  • 1 tablespoon gluten-free Tamari soy sauce
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound wild caught salmon filet
  • 1 teaspoon fresh sesame seeds

Directions

  1. Mix maple syrup, garlic (or garlic-infused olive oil), soy sauce, sea salt, and pepper in a small bowl.

  2. In a small glass baking dish, place salmon and pour syrup mixture on top. Cover and allow to marinate in the refrigerator for at least 20 minutes.

  3. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius.

  4. Remove fish from the refrigerator and sprinkle with sesame seeds.

  5. Bake for 8-10 minutes or until desired doneness. 

TIP

**For SIBO and low-FODMAP protocols, replace: maple syrup with honey, garlic with 1 tablespoon garlic-infused olive oil, and tamari with coconut aminos

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Jalapeño Salmon Cakes

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It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.

This recipe yields about 10 rounds

INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • ¼ cup red onion, chopped
  • 2 eggs
  • ⅔ cup almond flour + 2 tablespoons
  • 1 tablespoon ghee
  • .5 kilogram salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • 32 g parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • 32 g red onion, chopped
  • 2 eggs
  • 85 g almond flour + 2 tablespoons
  • 1 tablespoon ghee

Directions

  1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius. 

  2. Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.

  3. While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.

  4. Remove fish from the oven and allow it to cool.

  5. When fish comes to room temperature, break it apart with your hands into small pieces.

  6. Mix the fish with the spice mixture until everything is well incorporated. 

  7. Add almond flour to the mixture.

  8. Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper. 

  9. Place in the refrigerator for 30 minutes so that the cakes can condense.

  10. After 30 minutes, remove cakes from the refrigerator.

  11. Heat a large pan on medium-high heat with ghee. 

  12. Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden. 

  13. Remove from pan and serve with Primal Kitchen Tartar Sauce.

Tips

**As always, feel free to experiment with the spice level for your palate.

**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.

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