Source: David Whisenant, WBTV, 2/3/22

From NCSU, the North Carolina Research Campus: The demand for natural food colorants, such as anthocyanins, continues to grow in the United States and worldwide due to the health promoting properties of plant pigments accompanied by a consumer shift away from synthetic food dyes. North Carolina State University associate professor of plant genomics, Massimo Iorizzo, PhD, was awarded a $637,000 grant from the United States Department of Agriculture National Institute of Food and Agriculture (USDA-NIFA) to increase anthocyanin yield in purple carrots and to improve anthocyanin longevity in food products.

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