OSU Scientists Mimic Wine Aging for Food Dye Innovation

Scientists at Ohio State University are pioneering the creation of vibrant and stable natural red food dyes, drawing inspiration from the centuries-old process of red wine aging. The research aims to replicate the complex chemical structures found in aged wine, known for their resistance to heat and acidity, using by-products from the farming industry. This development is crucial as health advocates and states push to phase out synthetic dyes in food products due to potential health concerns, such as hyperactivity in children.

Led by food science professor Monica Giusti, the laboratory is experimenting with a variety of plant-based materials, including aronia berries, blueberries, and black carrots. Their work focuses on developing efficient methods for mass production, ensuring the new natural colorings are not only visually appealing but also potentially offer health benefits. The urgency is amplified by recent regulations, such as California's ban on red dye No. 3, prompting the food industry to seek viable natural alternatives.

The transition to natural food dyes presents challenges, including cost, supply limitations, and shelf-life concerns. However, researchers like Giusti are committed to finding scalable solutions, exploring how to stabilize natural pigments and ensure their performance across various food products. This scientific endeavor is a critical step in meeting the growing consumer and regulatory demand for cleaner food ingredients, moving away from decades of reliance on artificial additives.