Ace the 2026 Food Science CDE Challenge – Serve Up Success with Every Question!

Anthocyanins are water-soluble pigments found in various fruits, vegetables, and flowers, and they are primarily responsible for the red, blue, and purple colors in these foods. The specific color that anthocyanins exhibit can vary depending on the pH level of the environment. In acidic conditions, anthocyanins tend to appear red, while in neutral to alkaline conditions, they can appear blue. Thus, the presence of anthocyanins in certain foods predominantly results in red and blue hues.

The correct answer aligns with the way anthocyanins manifest in different pH environments, reflecting their versatility in contributing to the coloration of many fruits (like cherries and blueberries) and vegetables. Understanding the role of anthocyanins is crucial in food science, especially regarding the visual appeal of food products and their potential health benefits.