New algae-based blue dye could replace synthetic food colorant

Researchers at Cornell University have developed a stable, vibrant blue food dye derived from phycocyanin, a protein found in algae, offering a natural alternative to synthetic blue dyes commonly used in the food industry. Blue pigments are rare in nature, making synthetic dyes like Blue No. 1 and Blue No. 2 prevalent despite growing consumer concerns and regulatory pressures. The team overcame phycocyanin’s traditional instability under heat and light by using a denaturant to break the protein into smaller, uniform fragments that retain their blue color and function as effective emulsifiers, potentially replacing multiple synthetic additives simultaneously. This innovation addresses increasing demand for “clean label” ingredients free from artificial chemicals amid bans and restrictions on synthetic dyes due to health concerns such as hyperactivity and toxicity. Supported by the U.S. Department of Agriculture, the researchers aim to scale the technology with industry partners, emphasizing that the cost of this algae-based dye is likely reasonable when considering health benefits and consumer preference. Published in Food Hydro