I have to respectfully disagree with Mr. Harris on one key point to his very popular New York Times piece, "Colorless Food? We Blanch," on the use of colorants in our food supply. I use all-natural food colorings for our products, and the colors are great and quite stable. The price of the colors I use is much higher for me on my products, but to me, it's worth it (though apparently big food companies disagree). I think he is shortchanging current colorant offerings.
Colorful, all-natural food IS possible...and our sugars prove it. If a small artisanal sugar company can do it, I know Cheetos could, if they wanted to.