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Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
A beloved homemade ice cream shop in Murrells Inlet, South Carolina, is undergoing a significant transformation in its menu offerings. Stella’s Homemade Ice Cream has decided to phase out artificial food dyes in its products.
Haley King, the owner of Stella’s Homemade Ice Cream, explained that this decision was inspired by family health considerations. King mentioned that her motivation came from a personal experience with her niece, who was just a few months old at the time.
“When we first opened Stella’s Homemade Ice Cream, my niece was still an infant, and my sister was determined to keep dyes out of her diet,” King shared, highlighting the importance of health in her family’s choices.
Since its opening in 2022, Stella’s has been committed to using dyes sparingly. King noted that approximately 150 of the shop’s 200 flavors are currently dye-free.
King pointed out that many commercial ice cream brands commonly use artificial dyes, as evidenced on their ingredient labels. She emphasized that most grocery store ice creams contain these synthetic colorings.
Fortunately for Stella’s Homemade Ice Cream, all production occurs in-house. This allows them to carefully control or completely eliminate the use of artificial dyes in their offerings.
Recent announcements from the U.S. Department of Health and Human Services and the U.S. Food and Drug Administration have brought increased attention to artificial food colorings. These agencies disclosed a ban on petroleum-based synthetic dyes, led by Secretary Robert F. Kennedy Jr. and Commissioner Martin Makary.
Artificial food colorings, which were initially derived from coal tar, are now predominantly made from crude oil. This shift is concerning to health advocates, prompting discussions about the safety of artificial additives commonly used in products marketed towards children.
King acknowledged the challenges presented by the remaining flavors that do contain dyes, stating, “Of the roughly 50 flavors that still use dye, some of that is beyond our control due to ingredients sourced from other products, such as cereal flavors or items like cosmic brownies.” This illustrates the complexity of changing established recipes and sourcing decisions.
To adapt to the ban, the shop has begun experimenting with natural colorants like blue spirulina, turmeric extract, and purple carrot juice. King reported excitement over their first batch of mint chocolate chip ice cream made with natural dyes.
Transitioning to natural dyes does come with financial implications. King noted that while the shift is more expensive, it does not alter the flavor of the ice cream. She confidently stated, “There is no taste change in the ice cream, and we think it’s a pretty great switch.” This commitment to quality is a cornerstone of Stella’s philosophy.
Looking ahead, King expressed optimism that larger brands will follow suit in removing artificial dyes from their products. She believes that as big players in the food industry make these changes, smaller establishments like hers will benefit.
In her view, this could create a ripple effect that enhances the overall quality of food products available to consumers.
The decision by Stella’s Homemade Ice Cream to eliminate artificial food dyes reflects a growing trend toward healthier, more natural food options in the culinary world. As consumer awareness of ingredient safety increases, businesses like Stella’s are leading by example, prioritizing quality and health in their offerings.
With innovations in natural coloring and a commitment to staying true to core values, Stella’s is not just changing its menu; it is also setting a standard in the ice cream industry. This shift could resonate beyond regional borders, inspiring similar initiatives among other local shops and larger brands alike.