The article must mention this, but a No Dye offering of Kraft Dinner is already on the market in Canada. I read about this and the next time I made generic brand Mac n’ Cheese, I wondered how with the the No Dye versions you can easily tell that it is blended well enough. Can’t they just use natural dye, like annatto seed powder?
Oh duh... second line of the excerpt answers that! Yeah I totally didn’t read it. Sorry.