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  1. Food additives used to alter or improve the
  2. colour of processed foods. They include
  3. artificial colours, such as tartrazine and
  4. amaranth, which are made from petrochemicals,
  5. and the `natural' colours such as
  6. chlorophyll, caramel, and carotene. Some of
  7. the natural colours are actually synthetic
  8. copies of the naturally occurring substances,
  9. and some of these, notably the synthetically
  10. produced caramels, may be injurious to
  11. health.
  12.