Food Technology Magazine | Research
Researcher Finds Color Solutions in Nature
M. Monica Giusti of The Ohio State University is researching pyroanthocyanins as a source of natural colors.
M. Monica Giusti (third from left) and some of her former team members (left to right), Ellia La, Nicole Straathof, and Gonzalo Miyagusuku Cruzado, show off colors derived from fruits and vegetables. Photo courtesy of M. Monica Giusti
The color of a food is one way we decide what’s safe and attractive to eat. Yet, historically, color has been perceived as less important than other product attributes, according to M. Monica Giusti, associate chair and distinguished professor with The Ohio State University Department of Food Science and Technology.
That’s changing. In many countries around the world, questions about the safety of synthetic food dyes are triggering new rules and regulations around their use, which has left some f…
