Bengaluru Scientists Use Traditional Dye Wood to Detect Spoiled Milk0

• A to Z, Food Hygiene, Food Safety, Health & Wellness, News
• October 23, 2025

Key Development A research team at Christ (Deemed to be University), Bengaluru, has turned an ancient Asian dye wood into a tool for food safety, enabling the detection of when milk begins to spoil. They extracted compounds from Caesalpinia sappan L. (sappan heartwood) to create a plant-based colour indicator that changes hue as milk loses freshness. Smart