?? For decades, researchers and parents have debated whether #synthetic food dyes cause behavioral issues in children. A recent bill before the California Senate has reignited this debate, proposing to ban six specific dyes from K-12 public schools.
?? You can find more details in yesterday's The New York Times article linked in my comments. As Dr. Nigg points out in the final line, “Given the scientific uncertainty—and the fact that these dyes add no nutritional value—it just makes sense to avoid them in schools.”
?? It's a good point…Why use these old synthetic dyes when we can do BETTER!
Actually, we don't have to choose between natural, nutritious, and visually appealing dyes and food ingredients!
Innovative startups are showing that it is possible to create sustainable, scalable solutions that deliver triple wins: benefitting consumers, farmers, and the environment alike.
In a recent webinar moderated by by Nadine Filko for?vegconomist - the vegan business magazine?titled "Inside Products – Recipe for a New Conversation About Ingredients," I highlighted a few examples:
?? michroma from Argentina and the USA has pioneered the creation of natural red food coloring that is also nutritious using the power of #fungi.
?? Nutricandies in Brazil has transformed cocoa byproducts into natural sweeteners for the rapidly growing 'healthy confectionary' space. The best part: they are enabling the growers they source from to transition to regenerative agroforestry!
??Creative Food Labs in Mexico leverage #syntheticbiology and fermentation to convert crop waste into xylitol.
??microTERRA—also in Mexico—has developed functional ingredients while purifying water using Lemna, an aquatic microalgae. ?????? Go and Google "Flora" to learn more about their "super sustainable ingredient that enhances sweetness perception" so that we can reduce the sugar content in the foods we love.
These types of innovations are reshaping what's possible for our food by offering healthier, more sustainable options without compromising on quality, taste, or visual appeal.
Their potential is vast, but the critical need we need to address now is scaling them. ??
It has been challenging to shift the larger industry incumbents away from synthetic ingredients and dyes made with cheap petrochemicals. Regulations like those in California might help push the industry in the right direction, but we can all help by jumping in and supporting innovative startups like these with investments, partnerships, and purchases! ??
?? What do you think about our ability to adopt and scale a more "multispectral" approach to food - where innovation, nature, and the circular economy converge to deliver brighter, healthier, and more delicious solutions?
