7/13/2013:
In 1922, Mr. R. O. Baird of the North Dakota Food Commission became concerned over the addition of dyes to ice cream. Many manufacturers of the day added colorings to make ice cream bright white. Baird served as the assistant commissioner to Professor Ladd of the Agricultural College in Fargo; today, the state’s food commission has been replaced by the Division of Food and Lodging within the North Dakota Health Department. The division works closely with the U.S. Food and Drug Administration to ensure a safe (and honest) food supply. But it was on this date in 1922 that Mr. Baird, believing dyed ice cream to be deceitful, ordered all ice cream in the state to be dye-free.
Dakota Datebook written by Jayme L. Job
Sources:
http://www.infomercantile.com/dakota_death_trip/Too_White_1342045145.html (Dakota Death Trip blog posted by D. Dahlsad, Bismarck Tribune, July 15, 1922).
http://www.fda.gov/forindustry/coloradditives/coloradditiveinventories/ucm115641.htm
http://homecooking.about.com/od/specificfood/a/foodcolorlaws.htm
http://ec.europa.eu/food/fs/sfp/addit_flavor/flav13_en.pdf