Food coloring is a common practice in the food industry for the appeal to customers and marketing purpose. Food scientists are trying to replace artificial food coloring with natural coloring that’s been extracted from plants. My team and I explored different environmental impact on the concentration of Anthocyanin, a plant pigment that gives fruits and vegetables their purple or deep red hues, specifically in radish sprouts in order to maximize production. This project was supported and funded by Kraft Foods.

January - May 2016

Lake Forest, IL

Team: Stella Shi, Nev Gedikoglu, Tessy Onwuka