Cornell University food scientists are creating a clean and healthy way of dyeing food, without using synthetic colorants. Food coloring is popular in cooking, but the colors consumers love usually are made from synthetic dyes. Consumers are becoming more and more concerned about the negative health risks from chemical products in food. Food scientists at Cornell have discovered how to use beet juice as a natural alternative to synthetic coloring.
This clean alternative in food coloring allows foods that once relied on synthetic dyes for their fun, bright colors to keep their color without posing the health risks associate with chemical dyes that worry consumers. People concerned with using synthetic dyes no longer have to sacrifice the fun of food coloring with their cooking.
The technique used by Cornell team involves the use of a state-of-the-art high-pressure processing unit at Cornell’s New York State Agricultural Experiment Station. Through knowledge of chemistry and technology, the Cornell team has helped create healthier options for the food industry.
To learn more about this fun work at Cornell University, read more here.