When walking through the grocery store, you are surrounded by shelves that are lined with vibrant colours, all advertising different things. But have you ever wondered what makes these products really so appealing? What makes them so eye-catching and bright compared to the food we eat at home? When you take a closer look at the ingredient lists of these products, you come across so many long names you’ve never even heard of. Does Tartrazine, Erythrosine, Yellow # №5, or Azura Red sound familiar? Probably not… and that’s the problem.

These colours may catch our attention, but they also make you wonder what these long, unfamiliar names really mean, and what’s actually being used to create these bright shades?

This article will walk through :

1. Problem Breakdown / Introduction — Why synthetic food colours are used, their effects, and why we need alternatives.

2. Status Quo — Current food colour market, setbacks of natural dyes, and consumer trends.

3. Integration of Bio-Based Colourings — How microbes, AI, and bioengineering are being used to create scalable colourings.

4. Companies / Professors Working in the Space — Professors and researchers pushing innovation in this field.

5. Conclusion — Challenges, potential for the future, tease of some projects I may be exploring next.

The Real Problem With Food Colours And Why Customers Are Finally Pushing Back

Most of these bright colours are still made with artificial chemical dyes. While they make products look more appealing, they have also been linked to allergic reactions, hyperactivity in children, and some of them have even been banned in countries around the world. In the U.S., the FDA has announced a voluntary phase-out of certain dyes by 2027, and some states have already banned Red #3, Yellow #5, and Yellow #6. Now, customers are becoming increasingly aware of what’s in their food, and companies are finally starting to take notice. This year, we have started seeing this in action: companies are upgrading from using natural resources to solve this problem to using bio-based alternatives!

The Food Colour Market Today And Why Big Brand Changes Still Aren’t Enough

In 2025 alone, multiple big food companies have publicly committed to removing synthetic dyes from their products. Kraft, Lays, and Walmart are leading the way. For example, Kraft announced a phase-out of Yellow #5 and Red #3 this year. Customers want foods that not only look good but are safe, healthy, and sustainable.

Why?

A significant reason for this shift is the growing pressure from consumers and global regulations. In the U.S., the FDA has already announced a voluntary phase-out of several dyes by 2027, and some states have already banned Red #3, Yellow #5, and Yellow #6. So food companies are finally being held accountable for the dyes they use.

This is slow going, though. What is happening right now?

Why Natural Dyes Still Fall Short And Why We Need Something Better

Right now, as far as innovations in this space go, most natural food dyes come from solely natural resources (plants, fruits, and algae). Things like beet powder, spirulina, turmeric, and butterfly pea flower are most commonly used to replicate the bright, natural shades of colour commonly found in the majority of your favourite snacks. Although these are much safer, they come with a few problems: they’re often less stable, which means that they can fade quickly, or change colour when exposed to heat or light. Even with how far this tech has come, the colours still aren’t quite at the level that regular chemically-made dyes are. They don’t always hit the same brightness or stay stable as long, so companies are still trying to improve that part, and that's where bio-based colourings come in.

But, how does this actually work? Will bio-based colourings solve problems in the long term?

How Bio-Based Colourings Work And Why They Are The Upgrade We Need

Instead of just removing dyes, companies are now exploring biology as a potential option. Colourings made this way are made using science, using methods like microbes, gene editing, AI, and precision fermentation. The goal of using this technology is to create consistent, vibrant colours that are safer, sustainable, and most importantly, scalable. If they were to rely on natural resources as their main source of colourings, it could have great impacts on the environment (damage to ecosystems, destruction, etc). Another reason for this is that they have been seen to be linked to allergic reactions and hyperactivity in kids. But a lot of those same dyes are still used in other areas of North America. But, as people start to learn more about what’s really in their food, companies are realizing they can’t just ignore it anymore.

This shift dives deeper beneath the surface than just colour; it’s about rethinking how food is made at its core. The colour of a product plays a huge role in how we perceive it, its taste, freshness, and even its quality. So if companies can find ways to make food look just as good without using harmful additives, it changes everything. It also connects to bigger goals for them, like clean-label products, sustainability, and healthier ingredients. From the perspective of customers, they aren’t just asking for food that looks good; they want food that is truly good underneath what you see on the outside.

Companies that are using Bio to create solutions

Mmmico Eats is a great example. They’re using microbes and AI to create natural colourings that can actually replace the chemical dyes. Their red colouring, ROSASTA (their current project), is high in antioxidants and made sustainably.

Ingredion, Kemin Industries and Conagen are producing natural additives and pigments that brands can use to swap out synthetic dyes.

Inside The Science Of How Mmmico Creates ROSASTA And Why It Matters

How does the process of creating a bio-based food dye actually work for Mmmico Eats?

Step 1: Programming the Microbes

They start with yeast (Saccharomyces cerevisiae or Phaffia rhodozyma), which is easy to grow and modify. Scientists add specific genes to the yeast so it makes astaxanthin, the main red pigment, plus other carotenoids like beta-carotene, zeaxanthin, and canthaxanthin.

The key genes are :

• crtE — makes the precursor for all carotenoids, called GGPP.
• crtB — converts GGPP into phytoene.
• crtI — changes phytoene into lycopene, a red-orange compound.
• crtY — cyclizes lycopene into beta-carotene.
• crtZ — adds hydroxyl groups to beta-carotene to make zeaxanthin.
• crtW — converts beta-carotene into canthaxanthin.
• bkt — adds ketone groups to turn compounds into astaxanthin.

After inserting the genes, they test the yeast to make sure it’s producing pigments at the right levels. Only the best-performing strains move to fermentation.

Step 2: Growing the Microbes

The engineered yeast goes into large fermentation tanks, sometimes holding thousands of litres. Every part of the environment is carefully controlled:

• Temperature: 28–30°C, perfect for enzymes that make pigments.
• pH: kept around 6–7 using buffers.
• Oxygen: pumped in because some pigment-making enzymes need it.
• Nutrients: sugars like glucose or sucrose for energy, and also amino acids like methionine and threonine, nitrogen, and magnesium.

The tanks are full of sensors that track growth, oxygen, and pigment production. Besides these tanks, Mmmico Eats uses AI to monitor this data in real-time, and it tweaks things like feeding rates, aeration, and temperature to get the yeast to produce as much pigment as possible.

A deeper dive into how Mmmico Eats uses AI as a tool in this process

The role of AI in this step is much more crucial than you may think. Here's why :

AI doesn’t just monitor the tanks; it also learns from every batch. It predicts the best temperature, oxygen, and nutrient levels for the next batch, so the pigment always comes out the same. This makes ROSASTA scalable for industrial production. What’s really cool about their method is how they mix this microbial process with AI to make everything more efficient. On the AI side, it helps them figure out the best growth conditions and tweaks the process so the pigment comes out consistently every time. On the microbial side, the yeast are basically tiny pigment factory; they keep turning sugar and nutrients into astaxanthin and other carotenoids. While this is happening, the AI watches how they’re doing and tweaks things like temperature, oxygen, and nutrients in real-time, to make sure the microbes stay in their ideal state so the pigments can come out perfect every time.

Step 3: Harvesting and Breaking Open the Cells

Once the yeast has made a lot of pigment, the biomass is collected. The machines will break the yeast cells open using high pressure or beads so the pigments are released into a solution format.

Step 4: Extracting the Pigment

The red pigments are pulled out using food-safe solvents (so Mmmico Eats can use it in food or in other mediums) like ethanol or supercritical CO₂. The extract is filtered to remove any leftover yeast parts.

Step 5: Purifying and Drying

The extract is purified and concentrated, and it’s dried into a fine powder using spray-drying or freeze-drying. After that, stabilizers, like maltodextrin or natural gums, are sometimes added so the colour stays bright and to make sure it doesn’t clump, and that it lasts in different types of foods.

The final ROSASTA powder can be used in candies, beverages, and snacks. Because it’s made from astaxanthin and other carotenoids, the red colour is consistent, very bright, and doesn’t fade like plant-based dyes often do (solves the problem that comes from natural food dyes), which makes it a perfect alternative to traditional food colourings.

Professors Pushing This Space Further

Many companies and startups are working on solving this problem, but professors are also diving into this topic (bio as a medium for colouring production).

Some examples follow :

• Dr. Maria Corradini (University of Guelph) studies how natural ingredients affect the taste and quality of products.
• Dr. Gale Bozzo (University of Guelph) works on coatings and shelf-life, so colours last longer naturally (this connects with the fading of natural dyes when exposed to heat and light).
• Dr. Elizabeth Edwards (University of Toronto) is increasing the scale of the process of microbial fermentation to produce these natural pigments in industrial quantities.

Even though progress is being made, there are obstacles. Natural pigments can be finicky; they fade, react to heat, or sometimes don’t mix well with certain foods, which makes it hard to use this solution on a greater scale. It's expensive and complicated. Also, different countries have different rules, so what’s approved in one place might not be in another.

But, I think the future is looking bright (literally!). I am excited to see how bioengineering could give us natural food colours that are just as vibrant and long-lasting as the old chemical dyes. Imagine candies, drinks, and snacks that pop with colour but are totally safe, sustainable, and completely clean. Companies like Mmmico Eats, Kemin Industries, Conagen, and Ingredion are already showing us that this reality is possible, and with researchers working to improve the science, it won’t be long before bio-based colourings are our main source of artificial colouring.

As for how I plan to take my interest in this space further in the future, I’m most excited to explore a few directions next: engineering microbes to produce a wide range of colours (instead of just one?), figuring out how these pigments act and stay stable in different foods like chocolates and dairy, experimenting with certain pigments that can change colour depending on pH (“smart pigments” )and even looking into how pigments can be created to add extra health benefits, like antioxidants or pro-vitamin A. I can’t wait to dive deeper into these projects and see how far we can push bio-based food colours. Stay tuned for what’s next!

Author Bio

Hey! I’m Venya Nirula, and thanks for reading my article and learning something new today! I am a grade 10 student currently part of TKS (The Knowledge Society), passionate about synthetic biology and how it could help revolutionize the future of our food system. To follow my writing journey, what I’m working on, or if you have any questions, feel free to email me at venya.nirula@gmail.com or contact me via LinkedIn. Stay tuned for more articles like this one!

Works Cited

“Beverage Colour & Freshness Retention | Kemin South Asia.” Kemin.com, 2025, www.kemin.com/in/en/markets/food/beverages/freshness. Accessed 17 Oct. 2025.

“Cochineal: A Product of Nature — Harvard Museums of Science & Culture.” Hmsc.harvard.edu, hmsc.harvard.edu/online-exhibits/cochineal1/product-nature/.

“Colours and Flavourings.” Ingredion.com, 2025, www.ingredion.com/emea/en-uk/categories/beverage-solutions/colours-flavourings. Accessed 17 Oct. 2025.

Creswell, Julie. RFK Jr. Wants to Ban Food Dyes. Manufacturers Are in No Hurry.” Nytimes.com, The New York Times, 25 Apr. 2025, www.nytimes.com/2025/04/25/business/rfk-jr-food-dye-ban-manufacturers.html.

mmmicoeats. “Mmmicoeats.com.” Mmmicoeats, 14 Nov. 2023, mmmicoeats.com/. Accessed 17 Oct. 2025.

Steinman, David. “To Dye or Not to Dye.” Medium, 20 June 2025, medium.com/@davidwilliamsteinman/to-dye-or-not-to-dye-025a5cabe836. Accessed 17 Oct. 2025.

“The Future of Food Dyes.” ERC, 4 Sept. 2025, erc.europa.eu/projects-statistics/science-stories/future-food-dyes.

Have you ever read the back of a lip gloss bottle and wondered, “What do these words even mean?”

Most of these tested lip products contain a high concentration of titanium and aluminum. When tested, these products had a high amount of detectable manganese, and lead was detected in 24 products (75%).

I decided that the best solution to this problem was to create my lip oil at home and compare its ingredients to those of a store-bought version (E.L.F lip oil) to understand what each ingredient does for the product (does it make it smoother or sticky?). Making this product at home will also make it less harmful for consumers and create a more sustainably made product. In the process, I also learned much about how different ingredients interact and how even a small molecular difference can significantly impact the product’s effectiveness.

Firstly, I looked for a recipe for a natural homemade lip oil and this is what I found

Lip Oil recipe :

• Petroleum Jelly
• Coconut Oil
• Food Colouring

It should be easy enough right? Only 3 ingredients and I already had easy access to them.

But no, this did not go as planned. Combining the ingredients gave a promising colour, but other than that, many problems occurred.

The consistency of the product was way too thin and hard to work with and after some thorough research I found out that food colouring wasn’t safe to use on lips as it degrades the skin barrier over time

Well, we tried right?

No, I wasn’t ready to give up just yet so I came up with another alternative

How would you even start this process? For me, my first course of action was to start researching the components in the E.L.F lip oil.

This helped me deduct what I needed to include in my product, which caused the same reaction as adding Punica Granatum Seed Oil.

Next, I figured out what natural ingredients to use, I found that using different variations of natural oils created the best texture and replicated the emollient or viscous results to the product. Specifically, with the help of Chat GPT and other resources and found out that this recipe would create the best results on the texture side of things.

Venya Lip Oil Recipe (Final Draft)

Ingredients:

• Jojoba Oil: 1 ½ teaspoons
• Castor Oil: 1 teaspoon
• Aloe Vera Gel: ½ teaspoon
• Vitamin E Oil: ¼ teaspoon (or about 5–6 drops)
• Beetroot Powder: ¼–½ teaspoon (adjust for desired tint)

Instructions:

1. Mix the Oils: In a small bowl, combine:

• 1 ½ teaspoons of jojoba oil
• 1 teaspoon of castor oil

1. Add Aloe Vera Gel: Stir in ½ teaspoon of aloe vera gel. This helps to lighten the consistency, making it more hydrating and less greasy.
2. Add Vitamin E Oil: Add ¼ teaspoon (5–6 drops) of Vitamin E oil for nourishment and as a preservative.
3. Add Beetroot Powder: Gradually stir in ¼ to ½ teaspoon of beetroot powder. Start with ¼ teaspoon and adjust to your preferred colour. Mix well until the powder is fully dissolved.
4. Blend Well: Stir everything thoroughly to ensure the beetroot powder is evenly distributed and there are no clumps. If you prefer a super-smooth consistency, you can strain the mixture through a fine mesh to remove small particles.
5. Transfer to Container: Once everything is well combined, transfer my lip oil to a small container or lip gloss tube and seal tightly.

How it went

Firstly, I mixed the oils as the recipe said, throughout this process, I found that the consistency was very oily (as expected) and lacked that thick and sticky texture that the E.L.F lip oil had.

Nextly, after adding the aloe vera gel, the castor oil and the beetroot powder I noticed that the colour was a lot darker than the first draft (from the beetroot powder) and that the product's texture was stickier than before, but not sticky enough. To hopefully help with the texture I then added some avocado oil (did some research about this potentially helping) to help thicken it up, but this did not work. In short, although this draft was a big improvement from the unsafe low-quality products I used in the last draft there were still some major issues.

But why?

1. Castor oil is mainly composed of ricinoleic acid molecules, which are big, oily molecules that struggle to connect on Linkedin or latch on to each other (you know what I mean 🤣). These molecules have a certain viscosity but do not work together in a way that impacts or thickens the lip oil. To make the lip oil thicker, I would’ve needed more molecules that could grab onto each other and create a chain, as certain polymers or waxes do, which castor oil molecules do not do. This is why the castor oil didn’t make as much of a difference in the consistency of the product as I thought it would.

This is a way you can visualize it :

2. When you add pure beetroot powder to lip oil, the deep red and fushia, called betalains, mix with the oil, spreading out unevenly and making the colour look darker. These pigments absorb light, specifically green light, which is why to the human eye the colour of the lip oil looks way darker in this draft in comparison to the first draft. Over time, small chemical changes can also make the colour even darker. Also, you should be able to see a significant change in the pigment over time due to the mixing of chemicals and various light sources hitting the bottle from different angles.

This is how betalains look from a molecular standpoint :

Let’s compare

Even though the E.L.F lip oil is considered a fairly ethically acceptable product, some ethical problems still exist within the manufacturing of this product, its claims and the ingredients being used to develop it:

1. Animal wellbeing claims: E.L.F products are claimed to be fully cruelty-free but the Animal Testing Policy isn’t detailed enough to confirm this.
2. Where it’s made: E.L.F. products are made in China, which is not considered the most ethical country out there for manufacturing practices.
3. Synthetic ingredients: E.l.F. uses synthetic materials and ingredients like Hydrogenated Polyisobutene and Tridecyl Trimellitate, compared to my lip oil, which uses 100% nature-based ingredients.

Conclusion

To recap, it is possible. However, some limitations cause a homemade version of this popular lip oil to slightly miss the mark, such as a lack of ingredients containing molecules with strong hydrogen bonds and access to synthetic material. But, I would recommend trying this out for yourself! For me, this experience was gratifying as it allowed me to get inside the mind of a cosmetics engineer and it also allowed me to experiment with my hands which I thoroughly enjoyed!

Be sure to check out my last article on the impacts of animal testing and some alternatives that are in the works!!

Author Bio 🧬

Hey! I’m Venya, and as always thank you so much for reading my article and expanding your brain today! I am a grade 9 student currently a part of TKS (The Knowledge Society), passionate about synbio, space tech, nutrition and learning new things. To follow my writing journey, you can email me at venya.nirula@gmail.com or contact me via Linkedin.

Works Cited

“Castor Oil.” PubChem, https://pubchem.ncbi.nlm.nih.gov/compound/Castor-Oil. Accessed 26 November 2024.

“Castor Oil: What are its active molecules?” Typology, 27 August 2024, https://us.typology.com/library/what-is-the-composition-of-castor-oil. Accessed 26 November 2024.

Science Direct. “Betalain.” Betalain — an overview, Science Direct, https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/betalain.

Sullivan, Katherine. “Is e.l.f. Cosmetics Cruelty-Free? Check the Facts.” PETA, 6 February 2019, https://www.peta.org/living/personal-care-fashion/elf-cosmetics-cruelty-free/. Accessed 26 November 2024.

Vickers, Tim. “Cohesion and adhesion of water (article).” Khan Academy, https://www.khanacademy.org/science/ap-biology/chemistry-of-life/structure-of-water-and-hydrogen-bonding/a/cohesion-and-adhesion-in-water. Accessed 26 November 2024.

A deep dive into In Vitro testing and how it can become an alternative to animal testing in the cosmetics industry.

Eeach year, many animals are harmed and treated unethically for what? To create the next best-selling product? Some of your favourite cosmetics companies, like Benefit and MAC, still test on animals today.

Imagine being cooped up in a cage with no food or water for days. That sounds terrible, right? Well, that is the reality that so many animals face every day. In the past, when animal testing was the only way to test products, animals were treated unethically and forced into cages without care.

To this day, companies still test on animals and claim that it’s because of the similarities between animal and human susceptibility toward diseases, but is this true? Nowadays, with advancements in biotech, many new forms of testing could be just as effective.

Things have changed for the better as people become more and more aware of the harm animal testing causes, and new alternatives are being developed that could impact our world to great heights! Dr. Elias Zerhouni, former director of the National Institutes of Health, once said,

“We have moved away from studying human disease in humans. We all drank the Kool-Aid on that one, me included. … The problem is that testing on animals hasn’t worked, and it’s time we stopped dancing around the problem. … We need to refocus and adapt new methodologies for use in humans to understand disease biology in humans.”

As many start to understand the real impacts of animal testing, numerous organizations are working to combat this problem. They focus on advocating for the issues with this form of testing and explaining how animal testing is not our future; it’s our past. For example, the Canadian Centre for Alternatives to Animal Methods (CCAAM) is researching different alternatives to animal testing through various chemicals, which could revolutionize how we test our products. This focus will help drive the call to end animal testing practices for good.

What if I told you there was already an ethical and cheaper option out there?

Sign me up, right?

For many, when In Vitro testing is brought up, they think of its role in the medical industry mainly, or maybe you’ve heard it being used to help people grow their families. If you thought In Vitro testing was the latter option I listed, they are completely different topics.

In Vitro Fertilization (IVF) is a medical procedure where an egg is fertilized by a sperm in a controlled environment like a test tube! This form of In Vitro testing is primarily used for women who struggle to get pregnant.

In Vitro testing, on the other hand, is the process of testing different diseases, drugs, chemicals, etc., using a piece of a cell or biological material in a petri dish (a small glass or plastic container).

But its uses can vary, meaning that In Vitro testing can be used for many applications you probably have never thought of before, like to help create a bestselling lipstick.

Before we dive into how In Vitro testing could be the future of the cosmetics industry, let’s start with the basics:

What is In Vitro testing?

By definition, In Vitro testing is defined as tests that can detect diseases, conditions and infections. In even simpler terms, though, it’s the act of conducting different science experiments in a lab with pieces of cells in a petri dish. These tests help scientists discover how the cells react to various chemicals they are injected with. If the chemical is a beauty product, for example, scientists note if the cells react positively or negatively to the change. If they react positively, the product may be ready to hit the market. Otherwise, scientists keep working to find what works best.

Why is this important to everyone and not only animal lovers? Although, in the past, animal testing has been a common form of testing products before they hit the shelves, it’s not the most costly option out there. Also, not all animal cells translate well to human ones, which means that animal studies fail to predict real human results between 50–99.7% of the time.

This idea of In Vitro testing could completely change how the cosmetics industry operates and could be the future of producing and testing products. Let’s go deeper into how this alternative could work.

How the process would work

This whole process first starts with the use of synthetic material or artificial skin models, which are grown in petri dishes. Then, these models are closely monitored by scientists to examine how these models react to different cosmetic products. Some questions they may ask themselves are: Do the cells stay healthy? Is there any irritation or damage? Does the product do what it claims (like moisturize or reduce wrinkles)?

People’s mindset shift towards In Vitro testing for cosmetics has grown a lot in the past few years because of concerns about ethics, new rules, and recent advancements in the biotechnology space. Some important companies are now leading the way in this area.

Top companies working on this alternative :

1. L’Oréal: This huge cosmetics company creates lab-made skin models like EpiSkin to test product safety without using animals. This idea has been in the works since the 1980s but is starting to get further developed today. The main goal of this project is to create testing models that try to emulate human skin using mechanics, biology and electronics.
2. MatTek Corporation: They make 3D human tissue models for testing cosmetics and medicines. The idea was first discovered by W.M.S. Russell and R.L. Burch 50 years ago, and it is now finally taking place. They are working on creating 3-D In Vitro models, which benefit many sectors outside of medicine.
3. QIMA Life Sciences: This company provides various In Vitro testing solutions for cosmetics, specifically focusing on safety and effectiveness. As well they work to assist in screening, profiling, and safety assessments for drug development.
4. InVitro International: They developed tests like Irritection® Assay, which helps with checking for skin irritation, and the Corrositex® Assay for skin damage. The organization invented the first non-animal test for measuring and predicting eye and skin irritancy almost just as efficiently as animal testing. Also, for over three decades, they have helped contribute to making these tests a reality by working to gain government acceptance of these test methods!
5. QACS Lab: QACS Lab, also known as The Challenge Test Lab, is developing original solutions in In Vitro testing that could have a big impact on the cosmetics industry. They have created a vegan cosmetic challenge test that replaces animal-derived ingredients with plant-based options.

Why isn’t this innovative tech being used for all testing?

Even though many In Vitro Testing alternatives try to mimic the form of authentic cells from humans, they usually have a shortage of complex cells that are needed to make the tests more effective. Currently, different labs might get different results, which can make things confusing. As well, getting these methods approved by governments and people of power can take a lot of time and money. This makes it tough for these alternatives to get implemented in our lives shortly.

But why is getting these new methods of testing approved so difficult?

To be honest, it can be because of numerous reasons. Imagine you have a new idea of an alternative to a current testing method. To “pass” your new method, it needs to be considered reliable, valid and safe for widespread use. Although the alternative may be more cost-effective, more ethical, and the better option overall, it has to be approved by government agencies in your area, like the FDA, for example. Next, you have to prove that your new method of testing is accurate and reliable. Then, guess what, you wait.. during this time, the government works to review your evidence and decide if the new method is ready to be implemented into real testing even if your method does get approval, it’s important to continue to monitor your tests to see how it goes. New testing methods could completely change the cosmetics industry, but it’s not an easy feat to get these methods approved. These methods may not come into effect as soon as tech advancements continue to evolve, but they could eventually mean a future of animal testing.

Conclusion

To conclude, the shift towards a future without animal testing is approaching quicker than you may think. This approach could mean a future with cheaper and faster testing methods, allowing companies to create products more efficiently while meeting governmental regulations.

Author Bio

Hey! I’m Venya, and thanks for reading my article and learning something new today! I am a grade 9 student currently a part of TKS (The Knowledge Society), passionate about synbio, space tech and nutrition. To follow my writing journey, you can email me at venya.nirula@gmail.com or contact me via Linkedin.

Work Cited

Akthar, Aysha. “The Flaws and Human Harms of Animal Experimentation.” NCBI, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4594046/. Accessed 15 October 2024.

“The consistency approach for the substitution of in vivo testing for the quality control of established vaccines: practical considerations and progressive vision.” NCBI, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10446066/. Accessed 15 October 2024.

“Exploitation of alternative skin models from academia to industry: proposed functional categories to answer needs and regulation demands.” NCBI, 17 May 2023, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10272927/. Accessed 15 October 2024.

“Home Duties of Regulatory Bodies.” Office of Professional Governance, https://professionalgovernancebc.ca/duties-of-regulatory-bodies/. Accessed 15 October 2024.

“How is In Vitro Testing Done in The Cosmetics Industry? | Bioalternatives.” QIMA Life Sciences, https://qima-lifesciences.com/cosmetic_publication/how-is-in-vitro-testing-done/. Accessed 15 October 2024.

“In Vitro Diagnostics.” FDA, 23 February 2023, https://www.fda.gov/medical-devices/products-and-medical-procedures/in-vitro-diagnostics. Accessed 15 October 2024.

“In vitro diagnostics — Global.” World Health Organization (WHO), https://www.who.int/health-topics/in-vitro-diagnostics. Accessed 15 October 2024.

“In Vitro Testing in Cosmetics: Pros and Cons.” LinkedIn, 3 October 2019, https://www.linkedin.com/pulse/vitro-testing-cosmetics-pros-cons-guillaume-tenca. Accessed 15 October 2024.

“In vitro toxicity model: Upgrades to bridge the gap between preclinical and clinical research.” NCBI, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7202182/. Accessed 15 October 2024.

“Laboratory Developed Tests.” FDA, https://www.fda.gov/medical-devices/in-vitro-diagnostics/laboratory-developed-tests. Accessed 15 October 2024.

Neal, Gregory. “History of IVF.” Fertility Center of San Antonio, 7 April 2023, https://www.fertilitysa.com/fertility-treatment/in-vitro-fertilization/history-of-ivf/. Accessed 15 October 2024.

“Problems with Animal Research.” American Anti-Vivisection Society, https://aavs.org/animals-science/problems-animal-research/. Accessed 15 October 2024.

Scott, Gordon. “Self-Regulatory Organization (SRO): Definition and Examples.” Investopedia, https://www.investopedia.com/terms/s/sro.asp. Accessed 15 October 2024.

Seladi, Jill, and Jamie Eske. “In vivo vs. in vitro: What is the difference?” MedicalNewsToday, 30 August 2020, https://www.medicalnewstoday.com/articles/in-vivo-vs-in-vitro. Accessed 15 October 2024.

“Testing.” American Anti-Vivisection Society, https://aavs.org/animals-science/how-animals-are-used/testing/. Accessed 15 October 2024.

“Types of Animal Tests.” Leaping Bunny, https://www.leapingbunny.org/types-animal-tests. Accessed 15 October 2024.

Waldman, Elena. “Will AI and VR Replace Experiments on Animals?” PETA, 24 March 2023, https://www.peta.org/blog/how-ai-and-vr-are-replacing-experiments-on-animals/. Accessed 15 October 2024.