Alireza Abbaspourrad, left, the Yongkeun Joh Associate Professor of Food Chemistry and Ingredient Technology, and Qike Li work in Abbaspourrad’s lab.
Feeling blue about artificial dyes? Scientists have just found an algae-powered natural fix.
In a breakthrough that could help the food industry clean up its act, researchers at Cornell University have created a stable, vibrant blue food dye made from phycocyanin, a protein found in algae.
The innovation offers a cleaner, safer alternative to petroleum-based synthetic dyes, particularly the elusive artificial blues that have long stirred concern.
Blue pigments are notoriously rare in nature. Unlike reds or yellows, which are easily extracted from fruits and vegetables, blue is hard to come by. Even the dazzling blue of morpho butterflies and the sky isn’t due to pigment, but to light scattering.
This scarcity has kept food companies hooked on synthetic dyes like Blue No. 1 and Blue No. 2 even as consumer backlash and mounting regulation make their future uncertain.
Cracking the blue code
“Consumers don’t want artificial ingredients in their food,” said Qike Li, lead author of the study and a doctoral candidate in Professor Alireza Abbaspourrad’s lab.
“They want something healthier and more natural. Specifically, they want to see a ‘clean label,’ which is a major reason we’ve worked to increase the functionality of phycocyanin.”
Phycocyanin, a protein in algae, can be used as a vibrant blue food colorant. Credit– Seang Hok/Cornell University
Phycocyanin, the same compound that gives spirulina its electric hue, has been used before as a natural dye. But its instability under heat and light has made it a headache for large-scale food production.
To crack the code, the Cornell team used a denaturant to break the protein into smaller, more uniform pieces.
These fragments not only retained their striking blue color but also became better emulsifiers, capable of protecting and delivering nutrients in oils.
The team used small-angle X-ray scattering (SAXS) to view the protein’s nanoscale structure, ensuring the transformation was both effective and stable.
“It’s like using a magnifying glass to understand protein behavior,” said Abbaspourrad, the Yongkeun Joh Associate Professor of Food Chemistry and Ingredient Technology.
“Our goal is for phycocyanin to replace multiple synthetic items — colorant, emulsifier, and antioxidant — all in one.”
A bluer, cleaner future
This development comes at a time when artificial dyes are on the chopping block. Red No. 3 has already been banned in California, and other additives, including Blue No. 1, Blue No. 2, and Yellow No. 5, are being targeted in state legislatures.
Concerns over hyperactivity in children and long-term toxicity have only added to the urgency.
While natural alternatives are typically more expensive and less shelf-stable, Abbaspourrad believes this solution is different. “The cost is likely reasonable, especially when you factor in the health benefits and consumer demand,” he said.
With support from the U.S. Department of Agriculture, the team now aims to scale the technology with industry partners.
If successful, this algae-powered blue could offer not just a pop of color, but a fresh start for cleaner, safer food.
The findings of the study have been published in the journal Food Hydrocolloids.
Neetika Walter With over a decade-long career in journalism, Neetika Walter has worked with The Economic Times, ANI, and Hindustan Times, covering politics, business, technology, and the clean energy sector. Passionate about contemporary culture, books, poetry, and storytelling, she brings depth and insight to her writing. When she isn’t chasing stories, she’s likely lost in a book or enjoying the company of her dogs.
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