Part 4/5:

The revelation of the dangers presented by artificial green pigments led to an important shift in practices, particularly in the realm of food. The movement towards safer and more natural coloring products gained momentum, transitioning many away from potentially hazardous materials.

One notable figure in this transition was Agnes B. Marshall, a Victorian-era culinary expert, whose work included innovative recipes that utilized safe, natural food colorings. In her cookbook, she championed the use of "pure harmless vegetable colors," ensuring that the dishes of her time would not pose a risk of poisoning their consumers.