Natural Balance pet foods contain a large variety of meats and vegetables, all of which are given to natural color variations. For example, there are many varieties of potatoes including the Russet Burbank (long russet), the White rose, Katahdin and Red Pontiac. The color of their skin ranges from bright orange, creamy yellow to white, off white, buff color and red. (We use the whole potato since the skins are rich in vitamins, minerals, trace elements and they provide a natural source of fiber.)
Furthermore, the color of many vegetables depends on the geographic area in which they are grown and the method of harvesting. The same varieties of vegetables grown in Idaho, Maine, California or Washington will vary in color.
The color of meat also can and does vary greatly. All of us are quite familiar with the difference in “white” and “dark” portions of turkey. This color difference also holds true for meat from mammals.
One of the easiest ways to overcome the problem of color variations is to include color stabilizing chemicals and/or, more commonly used, is the addition of a dye to mask the natural variations. Using dyes does insure that the product has the same cosmetic appearance from batch to batch regardless of the color of the actual ingredients, but is there a benefit?
While coloring agents are thought not to pose a health hazard, we at Natural Balance feel that there is absolutely no reason to include these dyes or chemicals in any of our products. Edith van Marthens DVM