Scientists discover new natural blue food colouring from red cabbage newfoodmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from newfoodmagazine.com Daily Mail and Mail on Sunday newspapers.
Share it
A pigment found in red cabbage could be used to make a long-lasting and stable natural blue color for food, according to new research published in the Science Advances journal.
The study was done by researchers from Mars Wrigley s science and technology team; the Mars Advanced Research Institute (MARI); University of California, Davis Innovation Institute for Food and Health; Ohio State University; Nagoya University in Japan; University of Avignon in France; and SISSA University in Italy. It was funded by MARI and Mars Wrigley Science and Technology.
While many food companies have been moving toward natural colors, finding a natural replacement for blue has been particularly challenging. But food and ingredients manufacturers have been trying. According to an emailed statement from Mars Wrigley Senior Principal Scientist Rebecca Robbins, the team that published the report has been doing this research for more than a decade.
El pigmento azul de la lombarda, ¿la alternativa a los colorantes arficiales? quepasanoticias.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from quepasanoticias.com Daily Mail and Mail on Sunday newspapers.
E-Mail
A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1. The work is published April 7 in
Science Advances. Blue colors are really quite rare in nature - a lot of them are really reds and purples, said Pamela Denish, a graduate student working with Professor Justin Siegel at the UC Davis Department of Chemistry and Innovation Institute for Food and Health.