Within UW-Madison’s Department of Food Science, Professor Bradley Bolling has pioneered research of anthocyanins, natural pigments responsible for the vibrant hues in fruits like cranberries.
“We want to understand how the pigments in cranberry are stabilized,” Bolling said.
Bolling developed a patented process using lecithin, an emulsifier, to extract natural pigments from cranberries without using alcohol or acetone. This makes the process safer and more environmentally sustainable.