Extracts from purple corn, for instance, could replace Red Dye 40, a petroleum-based synthetic dye found in many foods, including dairy products, sweets and beverages.

University of Missouri researchers and a collaborator from the U.S. Department of Agriculture’s Agricultural Research Service are studying and adapting a purple corn known as Maiz Morado ...

This story appears in the February 2017 issue of National Geographic magazine. Food for thought: How does one ingredient become linked to one place? That’s one question artists Henry Hargreaves ...