Published in Science Advances · View the paper (DOI)
A new natural blue food coloring has been developed by converting anthocyanins in red cabbage using a custom enzyme. The discovery could provide an eco-friendly alternative to widely used synthetic blue dyes.
Coverage from 2 institutions
- A new natural blue for food coloring University of California - Davis · Apr 7, 2021 · first to report
- A naturally sourced colorant could replace synthetic blue dye used in the food industry American Association for the Advancement of Science (AAAS) · Apr 7, 2021