COLUMBUS, Ohio -- It’s not a new idea to use pigments from fruits and vegetables as natural alternatives to synthetic food dyes. But the work being done in Monica Giusti’s lab, focused on compounds called anthocyanins, is making it much more economical to use those natural colorants, and it’s shedding new light on the health benefits of doing so.
For her efforts, Giusti has been recognized as Ohio State University’s 2013 Early Career Innovator of the Year. Giusti is an associate professor of food science and technology in the university’s College of Food, Agricultural, and Environmental Sciences and a scientist with the college’s research arm, the Ohio Agricultural Research and Development Center.
To read more: https://cfaes.osu.edu/news/articles/color-codes-researcher%E2%80%99s-innovative-work-in-natural-food-dyes-gains-recognition