Food dyes are everywhere: A surprising amount of the food we consume contains various compounds to add color. Marshmallows look white, but they contain blue coloring (to keep them from growing less bright as they sit on shelves). Starbucks uses food coloring in its strawberry drinks. And frozen meat, like fish and crab meat, contains red food coloring to make it more appealing . Red dyes, in particular, have had a colorful history. The Aztecs crushed an insect, the cochineal, which produces a nasty-tasting compound called carminic acid, which can make up as much as 24% the body weight, dunked the product into an acific solution, mixed it with salts, and produced  carmine dye , which is a vibrant red color. Then there is Red Dye #3 In 1856, William Henry Perkin, at the age of 18 in Germany, was the first to synthesize a a dye.  Experimenting with derivatives of coal tar, he produced mauveine, a purple dye. In 1876, Swiss chemist Karl Kussmaul of Switzerland created erythr...