Health News Packaged Food

Trix Cereal Brings Back Popular Dyes, Because No One Cared About All-Natural Colors

A while back, General Mills promised a major change with their Trix brand, pledging to remove artificial coloring from the popular children’s breakfast cereal. Unfortunately, the well-intentioned execution ended up like that episode of The Simpsons where all the kids had to wear uniforms: dreary.

Looks like the cereal company has had a change of heart.

General Mills announced that they will kick it old school with the original colors of the luminescent cereal. Sorry, All-Natural Trix. Being reintroduced to the ingredient line-up, along with high-fructose corn syrup, are artificial dyes Red 40 and Blue 1.

Complaints were made that the new variation was essentially a shadow of the cereal’s former sweet self, both in taste and appearance. Some even compared it to a salad, reported the Wall Street Journal. You know kids aren’t going to want salads for breakfast.

Like the ending of the aforementioned Simpsons episode, Trix will return to their classic colors this October in all its saturated glory. Truthfully, they look much more appetizing at this vibrance. Definitely tastes better, too.


This Adult Coloring Book Features Your Favorite Chefs And Food Icons


Back in kindergarten, coloring was our jam. We’d stay in the lines, we’d mix it up with different shades and we’d sharpened our crayons by whittling them with our teeth. We didn’t care, we were babies. Crayons tasted bomb.

Harkening back to our formative years, we were introduced to Small Thyme Cooks. The novelty coloring book features 52 pages of culinary activities that remind us of our youths while, at the same time, challenges us with games and puzzles that test our knowledge of the culinary world.


The book was created by Andre Hueston Mack. The owner and winemaker at Mouton Noir Wines. Mack worked for years in the culinary world and established a boutique graphic design firm.

Small Thyme Cooks is available for $15 through Amazon. The activity book features many culinary icons ranging from Charlie Trotter, Roy Choi, Graham Elliot, Homaro Cantu, Marc Vetri and Michael White.