WARF: P95261US

High Pigment Beet


Warren Gabelman, Irwin Goldman, Dwight "Nick" Breitbach

The Wisconsin Alumni Research Foundation (WARF) is seeking commercial partners interested in beet varieties with high concentrations of betalain pigments.
OVERVIEWBeet pigments (betalains) provide a natural source of color for certain foods. Betalain pigments include the red-violet betacyanins and the yellow betaxanthins, which, when combined, produce a red hue. Garden beets are a readily available source of betalains; however, the concentration of pigment in these beets is low. Beets with higher pigment concentration would make the preparation of natural red colorants easier and less costly.
THE INVENTIONUW–Madison researchers have developed novel high pigment beet varieties. These varieties have betalain concentrations at levels suitable for commercial purification and subsequent use as food colorants.
  • Natural red food colorant
  • High concentration of betalain pigments makes commercial use of these beets as a natural food colorant source more practical
Contact Information
For current licensing status, please contact Emily Bauer at or 608-960-9842.
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Since its founding in 1925 as the patenting and licensing organization for the University of Wisconsin-Madison, WARF has been working with business and industry to transform university research into products that benefit society. WARF intellectual property managers and licensing staff members are leaders in the field of university-based technology transfer. They are familiar with the intricacies of patenting, have worked with researchers in relevant disciplines, understand industries and markets, and have negotiated innovative licensing strategies to meet the individual needs of business clients.