What's for lunch?

Our semi-homemade dinner, Saturday, April 26: Chicken alfredo (chicken was rotisserie from Kroger's and sauce was Ragu and the pasta was made by Barilla; fresh green beans, baked butternut squash; Romaine lettuce salad with sliced tomatoes, peas, olives, cukes, Betty's dressing; fresh pineapple with white grapes. So far so good. Cheryl's cookies, yummy; buttercream-frosted cutout cookie, wow, you should read the label on those! Red 3, Yellow 5, Yellow 5 Lake, Yellow 6 Lake, blue 1, blue 1 Lake, blue 2, blue 2 Lake, Red 40, Red 40 Lake.

 
FYI: "Dyes are water-soluble colorants, whereas lakes are formed from the combination of water-soluble dyes and insoluble materials. While both are used for coloring food, dyes are more suitable for products with high water content, while lakes are more suitable for products with fat or oil."
Finding out what "Lake" is and what is the insoluble material is difficult. It's not a dye. Lakes are produced by coloring an aluminum salt (this is not elemental aluminum) substrate using FD&C dyes. They are oil-dispersible and can be mixed with oils and fats. Maybe you know what that means, but I don't. Must be a super duper secret recipe.

The FD&C Act has a provision for some substances within the definition of a food additive if they are GRAS for their intended uses. Such a provision does not apply to color additives. . . During fiscal year 2022, FDA certified batches representing a total of 28.1 million pounds of color additives, much of it for food uses.

What's on your plate?