When a person thinks of maize (or more commonly called corn) they probably envision a vast field of corn with cobs full of golden, yellow kernels. But not all corn is yellow. In fact there are a number of different colors including blue corn, the aforementioned yellow corn and also red corn.

The red corn we are talking about is called Suntava Red Maize and according to Bill Petrich, Suntava CEO, is a magenta-colored maize rich in natural red pigments and antioxidants both of which are common food additives.

Suntava is a Minneapolis based biotechnology company that was launched in 2007 to commercialize products derived from the new Suntava Red Maize hybrid.
But the story of the magenta-colored corn hybrid doesn’t start with the founding of Suntava. In fact it goes back more than a decade of traditional corn breeding work by Red Rock Genetics, a small independent research firm founded by entomologist Lee French and his wife Joann of Lamberton.

The red maize was developed over the years and stems from French’s research into finding genes to improve host plant resistance to insects to be able to grow in developing countries.
French said the research was being done through the International Maize and Wheat Improvement Center (CIMMYT).

According to information from the center’s Website, CIMMYT is a non-profit research and training center with direct links to bout 100 developing countries through offices in Asia, Africa, and Latin America. CIMMYT grew out of a pilot program in Mexico in 1943, sponsored by the Government of Mexico and the Rockefeller Foundation.
French returned to Minnesota and besides growing their insect-rearing business his team began working with corn varieties from all over the world and in an unexpected bonus the red maize hybrids turned out to be full of anthocyaninsred pigments that have many commercial applications.
“I got to thinking about what we could do with the red maize,” French said.

This is when the idea to extract the anthocyanins to make a natural red dye to be used as a healthy alternative to synthetic dyes found in many foods and cosmetics came about.
The plant-based food colors manufactured by Suntava are an alternative to FD&C Red No. 40, which is a widely used synthetic food dye that is made from coal tar.
French said when the idea to develop this started they first went to the Agricultural Utilization Research Institute (AURI) and also the Southwest Minnesota Small Business Development Center both located in Marshall.
These groups helped French along with the development and French noted that AURI put him in contact with Dr. Wally Nelson who was the head of research at the University of Minnesota. AURI also gave them a grant to go to the university and help fund research.
Then in the winter of 2007 a group of investors was formed and they started Suntava.

“Over the years, Suntava has commercialized and advanced the production capabilities of its proprietary non-genetically modified purple corn hybrid to produce natural dyes from the grain,” said Petrich. “This is done while preserving the quality of the starches, glutens and oils for yet other uses that positively affect the food chain.”
The growing trend toward better health and healthy alternatives has brought a greater demand for natural dyes, Petrich said and increased interest from U.S. firms looking for a secure, locally-produced product. Suntava will meet this demand by taking it from the most abundant and widely understood crop source: corn.
According to French the process of developing the company and finding a market for the dye has had its ups and downs. He mentioned going through the approval process as one of these areas with ups and downs.

But the market for a natural red dye is growing as consumers request more natural products says French. Applications for the dye include candy, soft drinks, bakery goods, snacks, cereals and dietary supplements.
Compared to other plant-based dyes, Suntava Red Maize pigments have many advantages said French. One big advantage is with storing the maize.
He mentioned that they have some red corn that has been stored for four years and tests show that all the anthocyanins and antioxidants are still as high as when it was harvested. This is better than using black carrots or elderberries because these need to be processed right away.

Being able to grow, harvest and store the red corn just like conventional yellow corn is a plus for assuring reliable domestic and global supplies Petrich says.
“Initially growers are going to be right around Lamberton,” French said. “What we eventually want to do is go to different areas to grow the red corn to help with supply issues. Whether this is in different areas of the United States or in other countries.”
Currently there are four producers growing the red corn for Suntava.

French indicated that three of the producers are conventional growers and one is growing the corn organically.
“We want to keep things somewhat local to try and keep jobs in the area,” said French.
Suntava Red Maize doesn’t yield as well as yellow corn, producing about 130 bu./acre in southwest Minnesota. But French said they do have a couple of hybrids that can yield 175 bu./acre that will be available soon.

“My team has only been developing the corn for 14 years,” said French, “where the big seed companies have many, many more years of research and development to reach the yields they get.”
The corn has a growing season of between 90-100 days and French said this is what is needed to grow in this area.
John Valentin, general manager of Meadowland Cooperative, a 3,000-member co-op based in Lamberton said the co-op is quite involved in the endeavor including being an investor in Suntava.

“There is a lot of interest from producers,” Valentin said. “It is pretty exciting. It is something that no one else has.”
Both French and Petrich indicated that the company is very close to having their first sale in a couple of weeks.
French also indicated that they have been doing testing with many companies around the world and hope to market the product to them.
Not only is the company extracting the dye from the red corn, French said the anthocyanins and antioxidants are also in the husk, cob and stalk.

Besides colorants, Suntava plans to produce nutraceuticals—food additives that promote health. French said these could be added to a lot of things and not only for human consumption but also for pets and livestock.
From all indications there is an exciting future ahead for Suntava Red Maize as well as Suntava the company. The future also appears to be exciting for the potential of creating more jobs as it grows to meet the increasing demand.
“What a better way to boost the economy,” Petrich said, “than providing a safe and natural alternative to synthetic dyes and do it all locally.”