Colorful GMOs could keep food fresh longer

If you’ve ever eaten a beet-filled meal you probably remember the pink urine and unsettlingly red stool you pass a bit later. The culprit is a molecule called beetroot red, and it’s used as a natural food dye in many products including candies, canned soups, and sausages (yikes). Previously I said that anthocyanins and carotenoids are the most-used vegetable-based pigments in processed foods. Beetroot red falls into neither of those categories.

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