Tooth stain resulting from exposure to coloring agents contained in food and beverages, generally termed foodstuffs, is reduced, prevented and/or reversed by the addition of consumable anti-staining materials to the foodstuff anytime prior to ingestion. The anti-staining materials may be introduced into the foodstuff during the manufacturing process or added by the consumer at the time of preparation or use. A number of materials which interact with tooth stains and/or staining agents to counteract their effect and/or reduce their coloration as well as substances which interact with teeth to block the interaction of staining agents with teeth are disclosed.
