Artificial dyes fading, but food will still get color boosts

  • FILE - In this April 25, 2003 file photo, fillets of farm-raised salmon are sprayed with water at a local fish market in Portland, Maine. The Food and Drug Administration notes that manufacturers have to declare on labeling if color additives were used for salmon. (AP Photo/Pat Wellenbach)
  • FILE - This May 28, 2015 file photo shows cheddar cheese Madison, Wis. The practice of adding color to cheddar cheese reaches back to when cheesemakers in England skimmed the butterfat from milk to make butter, according to Elizabeth Chubbuck of Murray’s Cheese in New York. The leftover milk was whiter, so pigments were added to recreate butterfat’s golden hue, she said. (Amber Arnold/Wisconsin State Journal via AP)
  • FILE - This undated photo shows the darker orange yolk of a homegrown chicken egg, left, compared with the lighter yolk of a store-bought egg in Gillette, Wyo. Yolk color is primarily determined by the carotenoids _ naturally occurring pigments in plants _ that hens eat, according to Elizabeth Bobeck, a poultry nutrition professor at Iowa State University. (Pete Rodman/Gillette News Record via AP)

NEW YORK — Many companies including McDonald’s and Kellogg are purging artificial colors from their foods, but don’t expect your cheeseburgers or cereal to look much different.