Wisconsin researchers lead natural food coloring breakthrough as industry phases out artificial dyes
By Phoebe Murray, WMTV
MADISON, Wis. (WMTV) – As major companies eliminate synthetic dyes from their products by the end of 2027, Wisconsin researchers are positioned at the forefront of the natural alternatives revolution.
University of Wisconsin-Madison scientists are leading the way with naturally grown alternatives in a process that could mean big business for the state’s agriculture industry.
Wisconsin’s cranberry solution
Within UW-Madison’s Department of Food Science, Professor Bradley Bolling has pioneered research of anthocyanins, natural pigments responsible for the vibrant hues in fruits like cranberries.
“We want to understand how the pigments in cranberry are stabilized,” Bolling said.
Bolling developed a patented process using lecithin, an emulsifier, to extract natural pigments from cranberries without using alcohol or acetone. This makes the process safer and more environmentally sustainable.
“If you think about how to make a cake with Bucky Badger on it in Wisconsin red, we’re not going to have that same red pigment,” he explained. “We want to provide these alternatives that are based on natural processes.”
The result is an ingredient that the team will eventually prototype uses for in various foods including protein bars, pudding and Wisconsin ice creams.
“We are using lecithin as an extraction method to get polyphenols which are the bioactive compounds in cranberry juice, out of the solution into a precipitate,” Klay Liu explained, a fourth year PhD student at UW-Madison. “We’ll eventually dry down that precipitate into a powder form. And then we can use that powder for all sorts of food applications.”
Professor Bolling explained this is trying to capture more of the healthy things that are in the fruits to bring in with the natural colors.
“Because if we’re using the colors we also want to use the other compounds that are in those plants as well to promote health,” he said.
Wisconsin students driving research
The first taste test began in 2023 as Bolling and his students started a fruit-based gum study exploring the potential benefits of products made using this process.
Two students who worked on the project include Kate Sun, a senior studying nutritional sciences and psychology, and Brooklyn Oberg, a second year studying nutritional sciences and dietetics.
“Our big end goal is to impact population health in a really positive way and so by doing this, all the little studies we may be able to create a product that we can use in a much grander sense,” said Sun.
The university is now partnering with large scale companies to change the food and beverage industry.
Wisconsin company brings research to market
Arise Nutrition, a Wisconsin Rapids-based technology and ingredient company, is working to commercialize the university’s breakthrough. Founder Bernie Lager said they work with crops like aronia, purple and black carrots, and beets.
“We have always been the beer, brats and cheese state,” Lager laughed, working to change that narrative. “Our company exists to convert these crops to formats that industry can use, ingredients that industry can use in products that can benefit consumers.”
By the end of this year, Arise Nutrition will have a functioning facility using the university’s extraction method.
“Wherever there are these fruit and vegetable processing hubs throughout the United States this method could be implemented,” Lager said.
Industry shift driven by consumer demand
The colors in staple foods may soon look different as artificial dyes are phased out due to consumer demand and regulatory pressure from the FDA and the Department of Health and Human Services.
“This is something consumers want, industry wants to change so that’s really exciting for us because in the past we didn’t really get that type of enthusiasm for working with this,” Bolling said.