Color altering food products and methods which utilize a plurality of coloring factors containing dyes and/or lakes in combination with various substrates. Coloring factors with varying degrees of responsiveness to moisture are combined to provide selectively varying color altering effects in either the product, a food substance which contains moisture that the product contacts, or in a consumer's mouth. These effect may also be controlled to occur in varying combinations as well as with varying delays in onset. Additional control of aspects of the color altering effect's activation following exposure to elevated temperatures is provided.
