It's true, I wouldn't eat Cheetos if they were gray, or eat tan Jell-O. I'm not sure I would any of those foods in the first place, but appearance matters when it comes to junk food.
Though some people love the idea of an all-natural, all-organic diet, the locavore influence has yet to reach junk food. In this New York Times article, journalist Gardiner Harris addresses an interesting counter-argument to supporting natural food. Some food, is tasty because it has been artificially colored; some foods taste better because they are chemically colored.
This article is unique because it stands up for junk food and processed food, in a way that foodies might not. Like any situation, there is compromise. Certain food manufacturers have come up with naturally colored alternatives to their classic and even iconic foods. Kool-Aid now comes in an "invisible" option, and Kraft Macaroni makes an organic cheddar pasta.
Check out this article because most of us would probably agree with the concluding quote: “I could live without sprinkles, but why would I want to?” he asked. “They’re cupcakes. They’re supposed to be fun.”
http://www.nytimes.com/2011/04/03/weekinreview/03harris.html?ref=style
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