Artificial food colors are set to be eliminated by 2027. Major brands like Walmart, Nestle, and General Mills are leading the charge away from synthetic dyes. This shift means the colors of some favorite snacks and treats might change.
At UW-Madison, researchers are developing natural alternatives. Professor Bradley Bolling is focusing on cranberry juice to create vibrant, safe colors. He believes this can help make healthier food options while supporting Wisconsin’s agriculture.
Bolling has designed a method that uses lecithin to extract pigments from cranberries without harsh chemicals. This more eco-friendly approach can provide natural colors for a variety of foods, from protein bars to ice cream. “We want to harness the health benefits of fruits while offering natural colors,” he explains.
The university is collaborating with companies like Arise Nutrition in Wisconsin Rapids. They’re working with crops like purple and black carrots and beets to create usable ingredients for the food industry. Bernie Lager, from Arise Nutrition, says, “Our goal is to convert these crops into formats that the industry can use.”
By the end of this year, they will be operating a facility using UW-Madison’s pigment extraction method. Interestingly, Wisconsin produces 61% of the U.S. cranberry crop, which significantly contributes to the state’s economy, estimated at around $1 billion. With the new processes for natural food dyes, this could grow even more.
As consumers become more health-conscious, this trend is gaining traction on social media. Many are expressing excitement about the prospect of cleaner ingredients in their favorite foods. Companies are responding to this demand, reshaping what we see on grocery store shelves.
The shift to natural dyes reflects a broader movement towards transparency and sustainability in food production. This evolution not only benefits consumers but also supports local farmers and the economy, setting a new standard for the future of food.
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artificial food dyes,natural food coloring,UW-Madison research,Wisconsin agriculture,cranberry pigments,Wisconsin Rapids Cranberries,Arise Nutrition
