Purple Corn Showing Potential as Food Dye Alternative

University of Missouri researchers are exploring purple corn as a source for a natural alternative to artificial food dyes. They are working with a variety of purple corn traditionally grown in South America that is high in anthocyanins, a natural pigment that not only provides color but is also high in antioxidants. The dye derived from the corn is proving stable in food and beverage products, which could create a market for this corn variety and provide a new market for corn growers. University of Missouri researchers have been working for five years to adapt the corn to regional growing conditions develop hybrids that balance color with performance.