Scientists at Cornell University in Ithaca have developed a natural blue food dye made from algae protein. The new dye is designed to replace petroleum‐based artificial food colorants that are currently used in cereals, fruit snacks, baked goods, ice cream, and candies. Researchers report that the dye remains stable, adaptable, and cost effective, offering a viable alternative for food manufacturers seeking to remove artificial blue dyes from their products.

The development is part of ongoing research at Cornell focused on creating natural ingredients that can impact everyday consumer products. Further details about the research can be found through Cornell’s official research pages.

Source: Cornell University

Source Type: College

Source Location: Ithaca

Ithaca, NY

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