These foods are not as they appear to be

Food

Salmon: The colour of salmon depends on whether they are wild or farm-raised and their food consumption. Wild Salmons are naturally orangish-pink and farm-raised are white but have been dyed to make it more appealing to eat.

Chicken: Raw chicken meat can vary in colour but is mainly a yellowish-tan colour. The pink colour comes from the mixture of myoglobin and the air. Myoglobin is a protein present in the meat.

Hot dogs: They are naturally brown in colour but during the manufacturing process nitrites are added which gives it a reddish tint.

Cheese: The natural colour of cheese is white or light yellow but during the fermentation process additional colour dye is added.

Olives: Both green and black olives grow from the same tree and all olives start from green then slowly turn black as it rippens. Black olives are actually the green olives that have been cured using diluted brine and lye.

Clementines: If a clementine is green in colour that doesn't mean it's bad or not ripe enough. Clementines are naturally green from the chlorophyll but gradually change to orange when they are removed from the sunlight.

Jelly candies: This one is pretty evident, most candies are artificially dyed. Jelly sweets are naturally clear and transparent but additional flavouring and food dye is added during the process.

Sausages: Dry-cured sausages are actually brown in colour but turn extra bright during the fermentation process.

Ham: Surprise, surprise - the pink colour comes from the nitrates that are from the cure mixture.

Yogurts: Yogurts are always white but often food dye is added depending on the flavour.

Cream: Creams are all naturally white and the higher the fat content then the more yellow it will be.

Butter: Butter is actually white or light yellow in colour. The bright yellow colour means that there is more saturated fat.

Spread: Taramasalata spread (made from fish eggs) can come in many colours. Most often they are pink because food dye was added.