A special type of purple corn may soon help replace artificial food dyes in many foods and drinks, according to new research from the University of Missouri. Unlike artificial food dyes, which are made from petroleum and are used only to improve the appearance of food, anthocyanins are also antioxidants. The researchers believe this combination of durability and potential health benefits could make purple corn an attractive choice for food companies looking to replace artificial dyes with natural ingredients. Missouri is already one of the nation’s largest producers of yellow corn, but purple corn is not well suited to the region’s climate. Over the past five years, researchers have been crossbreeding colorful purple corn with corn varieties that grow well in the Midwest.