Black burgers, black ice cream, black croissants, black pancakes, black ravioli … this is how a horror story from childhood is recalled “In a black-black room, in a black-black chest, there was a black-black….” But it seems that this story has already sunk into oblivion, as black food is rapidly losing its appeal.
For example, not so long ago a very unusual item appeared on the menu of the London restaurant Coco di Mama – vegetarian croissants with black activated carbon. According to the employees of the institution, such a delicacy helps to effectively cleanse the body of toxins.
It would seem interesting! Remember the curiosity with which we took black food – burgers and hot dogs. But Londoners somehow did not immediately understand her. Although the charcoal croissants were tagged on the price tag that they “tasted better than they looked,” this did not add to the baking fans – social media users likened charcoal croissants to excrement, mummies and dead seals.
In America, black food is completely out of favor. Nutritionists have identified a health hazard in this supplement. And now all establishments selling black food are subject to checks. The fact is that since March last year, the FDA (US Food Health Authority) standard has entered into force in the United States, which prohibits the use of activated carbon as an additive or as a food coloring.
But it is precisely black coal that is the most popular ingredient to give dishes the desired black color. Of course, black color in dishes can be achieved with the help of cuttlefish ink, but because of their specific taste, they usually tint only fish dishes.
In other cases, food dyes or activated carbon are used, which demonstrates its rapid transformation from a toxin neutralizer into a dangerous ingredient.