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After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry. Scientists at the University of California, Davis say they have developed a naturally derived cyan blue colorant made from anthocyanin pigments – the pigments that give red, purple, and blue plants their rich colouring – in red cabbage.   According to the researchers, the new colour – made using an enzyme to convert a range of anthocyanins to one with the ideal wavelength – remains highly stable over time and may also produce better green colours than those derived from existing natural blue colorants and in larger amounts.

United statesEmilia romagnaPamela denishUniversity of californiaMars advanced research instituteNagoya universityOhio state universityUc davis innovation institute for foodUniversity of avignonRandall powers mars wrigley global innovation centerMars wrigley scienceInnovation instituteMars wrigleyGlobal innovationEalthy foodsPrepared foods