Key takeaways

KAUST scientists demonstrate how sugar-rich chocolate processing waste can be converted into C-phycocyanin, a high-value, naturally occurring blue pigment.
The red algae Galdieria thrives in hot, acidic conditions, enabling higher yields, lower contamination risk, and potentially lower costs compared to conventional phycocyanin production.
By utilizing factory waste and elevated CO2 to enhance algal growth, the research suggests a scalable model for producing circular, low-waste ingredients.