A pigment discovered in red cabbage may be utilized to create a stable and enduring natural blue color for food products, as indicated by recent research published in the journal Science Advances. The study was conducted by a collaborative team from Mars Wrigley’s science and technology division, the Mars Advanced Research Institute (MARI), the University of California, Davis’ Innovation Institute for Food and Health, Ohio State University, Nagoya University in Japan, the University of Avignon in France, and SISSA University in Italy. The research was funded by MARI and Mars Wrigley Science and Technology.
While many food manufacturers have been transitioning to natural colorants, sourcing a natural alternative for blue has proven particularly difficult. However, ingredient producers have been making efforts in this area. According to Rebecca Robbins, Senior Principal Scientist at Mars Wrigley, the team has been investigating potential solutions for over a decade. “After extensive research, we have identified a unique anthocyanin, a naturally occurring pigment found in red cabbage,” she stated. “This discovery offers a natural substitute for artificial colorants and addresses the persistent challenge of finding a blue dye in the food industry. By employing synthetic biology and computational design tools, we were able to analyze the structure of the anthocyanin, which can be modified to yield a rare natural cyan blue color due to its distinctive 3D intermolecular arrangement.”
Mars, Incorporated has a significant interest in identifying a natural blue color. In February 2016, the company pledged to eliminate all artificial colors from its human food products by February 2021, in response to shifting consumer preferences. Certain items in its portfolio, such as Ben’s Originals side dishes and Tasty Bite’s Indian-inspired legumes and potatoes, can readily incorporate natural colors. However, brightly colored candies under the Mars Wrigley division, including M&Ms and Skittles, presented challenges, as the company struggled to find appealing natural options in sufficient quantities. Recent consumer studies indicated that U.S. consumers were not particularly concerned about artificial colors, leading Mars to modify its commitment. While the company has removed artificial colors from its dinner products, it now promises to use natural colors in select confectionery items, while retaining artificial colors in regions where they are not deemed objectionable by consumers. The updated statement on Mars, Incorporated’s website reflects this shift in response to evolving consumer preferences.
Mars Wrigley’s pursuit of natural blue colors five years ago spurred ingredient manufacturers to explore options like spirulina algae, but the new discovery from red cabbage is entirely unique. If further research confirms its stability and efficacy as suggested in the initial findings, it could revolutionize how many food companies produce blue and green colors.
The study asserts, “By integrating modern techniques from analytical chemistry, food science, biochemistry, synthetic biology, color science, and computational chemistry, we have identified, characterized, and established a production pathway for a naturally sourced cyan blue colorant whose properties closely mirror those of the industry-standard Brilliant Blue FCF (FD&C Blue No. 1).” Scientists investigating natural blue colors have primarily focused on anthocyanins, the pigments responsible for blue, purple, and red hues in plants. In an email, Robbins noted that the team concentrated on identifying stable blue sources within the plant kingdom, ultimately narrowing their search to red cabbage and purple sweet potato.
Upon further examination of these two plants, Robbins noted that the anthocyanins in red cabbage demonstrated greater stability—critical for colors in food, which must retain their hue across various conditions, including temperature, pH levels, and whether they are in liquid or solid forms. Previous studies had shown that red cabbage’s anthocyanins produced a blue color heavy in violet, which was unstable at different pH levels. The research team delved deeper into the molecules responsible for the color array in red cabbage, ultimately identifying a specific molecule referred to as P2, which produces the blue hue desired by the food industry.
Identifying the P2 molecule was merely the beginning. Researchers needed to further understand its structure and properties, prompting collaboration with experts from different fields. Scientists from the University of Avignon examined its chemical behavior, those from Nagoya University determined its structure, and SISSA specialists conducted molecular modeling. A significant portion of the published paper provides a technical analysis of the pigment’s composition and behavior.
During the initial stages of the research, scientists applied standard techniques to isolate the P2 molecule from red cabbage. However, P2 is a minor component within the cabbage’s makeup. Due to the structural similarities among the naturally occurring pigment molecules in red cabbage, researchers at UC Davis utilized synthetic biology and computational protein design tools to develop an enzymatic method to convert all anthocyanins in red cabbage into P2.
In summary, the research illustrates the effectiveness of a multidisciplinary approach in addressing a longstanding challenge in the food industry. While this groundbreaking research could herald a significant shift in natural food coloring, much work remains before this blue pigment reaches the market. The study elucidates the pigment’s characteristics, behavior, and sourcing methods, but it has yet to test P2 in specific applications. The pigment’s limitations, especially in liquid forms, remain unclear, and while it shows relative stability in laboratory conditions, its performance in products like candies, ice cream, and baked goods needs to be assessed. Furthermore, the color will require proper vetting and regulatory approval from the Food and Drug Administration and other national authorities to ensure safety.
Currently, the production and commercialization methods for this color are not defined. Other natural blue options, such as spirulina, are cultivated and sold by various ingredient manufacturers, while Archer Daniels Midland’s Wild Flavors and Specialty Ingredients holds the patent for huito blue, a natural color derived from a tropical fruit. Robbins mentioned that Mars is collaborating with a partner to explore scaling up and commercializing the red cabbage blue color, potentially alongside calcium citrate 325 mg, which could enhance the stability and appeal of the final product.