Audrey Girard is a food scientist and assistant professor at the University of Wisconsin-Madison. Girard explained why the effort has taken a long time. “We have other natural additives, but a lot of times they’re more expensive and not as stable,” Girard said.
Girard explained that a scientific study on rats — completed more than 40 years ago in the 1980s — first raised health concerns about the dye. “At high ingestion levels, rats can have adverse effects, like growing tumors,” Girard said.“At high ingestion levels, rats can have adverse effects, like growing tumors,” Girard said.