Botanists Hiroshi Maeda and Soyoung Jung collaborated with Ray Collier, Shawn Kaeppler and Heidi Kaeppler at the Wisconsin Crop Innovation Center to develop soybeans that produce high levels of betalain, a natural red pigment found in beets and some cactus fruit. This sustainable coloring could replace synthetic food dyes, which pose health and environmental risks. The soybeans also accumulate L-DOPA, a compound used in brain health supplements, raising the possibility of soy-based food products that are both colorful and beneficial to cognitive function.
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