A naturally sourced colorant could replace synthetic blue dye used in the food industry
Scientists have developed a long-sought naturally derived cyan blue colorant sourced from red cabbage anthocyanin pigments that may offer an alternative to the industry standard blue dye, although more testing is needed to determine the compound's safety. The novel colorant, which was developed using an enzyme that converts a range of anthocyanins to one with the ideal wavelength, remains highly stable over time and may also produce better green colors than those derived from existing natural blue colorants. Several research programs around the world are dedicated to the hunt for a natural alternative to FD&C Blue No.1 - a challenging effort given that cyan blue is one of the rarest colors in nature. While previous research has shown that ...


















