North Columbus News

The recent decision by the U.S. Food and Drug Administration to ban Red No. 3, a synthetic dye linked to cancer in animal studies, has prompted food manufacturers to seek safer alternatives. Research from The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) suggests a promising solution through natural pigments.

Monica Giusti, a professor in the CFAES Department of Food Science and Technology, has been researching anthocyanins. These natural pigments give fruits like blackberries and grapes their vibrant colors and offer a potential replacement for synthetic dyes with added health benefits.

"Consumers increasingly demand clean labels and natural ingredients, and the FDA’s decision highlights the urgency of innovation in this area," said Giusti. "Anthocyanins are not just natural replacements; they also have health-promoting properties."

These pigments provide stable shades of red, orange, and yellow as sustainable alternatives to synthetic dyes like Red No. 3. Giusti's work involves extracting anthocyanins and enhancing their stability for various food applications.

“By understanding the chemistry of anthocyanins and their interaction with different food matrices, we can create products that meet industry needs while aligning with consumer preferences for healthier options,” she stated.

Her research has resulted in colorants suitable for beverages, confections, and baked goods designed to withstand real-world processing conditions.

"Losing Red No. 3 creates challenges for the food industry," said Giusti. "Anthocyanins aren’t just a natural replacement; they bring added nutritional benefits that synthetic dyes can’t offer."

As awareness grows about artificial additives, there is pressure on food companies to find clean-label solutions without sacrificing performance or shelf life. Giusti's research provides versatile natural alternatives that deliver consistent results.

"Anthocyanins align with what today’s consumers value: transparency, natural origins and even health benefits," she noted.

Her lab's innovations have been adopted by companies using anthocyanin-based colorants in products such as fruit juices and sports drinks while adding antioxidants.

“Replacing Red No. 3 is about more than aesthetics; it’s about transforming how we think about food additives,” Giusti remarked.

A unique aspect of her work includes collaborating with manufacturers to customize solutions for specific challenges.

"Whether it’s a stable red for a beverage or a heat-resistant pigment for baked goods, we can develop tailored solutions," she explained.

Her team also partners with agricultural producers to repurpose underutilized crops into sources of natural colorants.

"It’s about adding value throughout the supply chain," she said.

The lab supports companies in navigating regulatory hurdles when bringing new colorants to market.

"This collaborative effort benefits everyone – from farmers and manufacturers to consumers seeking safer products," she concluded.

Giusti envisions broader impacts beyond immediate industry needs by establishing a research center at Ohio State focused on advancing natural dye technology.

“This transition away from synthetic dyes is an incredible opportunity,” she said.

For more information on Giusti’s research on anthocyanins visit u.osu.edu/giustilab/.