The Need

The global move away from petroleum‑based synthetic dyes and the known instability of conventional anthocyanins are creating urgent demand for more robust, clean‑label color solutions, particularly in heat‑processed, vitamin C–fortified, and mid‑pH foods and beverages. At the same time, processors generate substantial volumes of blueberry pomace that are typically routed to low‑value uses despite its richness in anthocyanins and polyphenols.tastewise+3

The Technology

This invention introduces a single, integrated fermentation process that uses blueberry pomace as the sole feedstock to generate next‑generation pyranoanthocyanin (PAC) pigments in roughly 24 hours. By precisely sequencing pH and temperature, food‑grade lactic acid bacteria first convert native pomace components into reactive intermediates and then drive formation of highly stable PACs, eliminating the need for added sugars or nutrient feeds. The process is intended to drop in upstream of existing natural color manufacturing, replacing multi‑step extraction and chemical conversion with a biologically driven, lower‑input unit operation.

The Opportunity

For natural color suppliers, ingredient manufacturers, fruit and vegetable processors, and food companies, this platform converts low‑value waste into higher‑value color ingredients while delivering pigments that outperform standard anthocyanins under heat, pH 4–5, and ascorbic‑acid stress. Lab‑scale work has demonstrated about 25% conversion to PACs within 24 hours, successful reuse of bacterial cultures across multiple batches, and faster, higher pigment formation versus wine aging and other published methods. The university is seeking partners to license the technology, co‑develop pilot‑scale demonstrations and application trials, and explore co‑branded upcycled color solutions based on blueberry side streams.