FANCY putting a touch of colour in your hair? Then you could soon be raising a glass to Forest-produced Ribena.

That’s because scientists say they have produced a natural hair dye based on the blackcurrant waste from the production of Ribena, made at the Royal Forest Factory in Coleford.

The dyes extracted by a new technology use waste created after the berries have been pressed for juice.

Leeds University scientists have extracted natural colouring from the leftover skins to make the dyes. And Dr Richard Blackburn says the berries “represent a sustainable supply of raw material because of how much blackcurrant cordial we drink”.

About 90 per cent of the British blackcurrant crop is used to make the branded drink, according to Lucozade Ribena Suntory.

Colour chemist Dr Blackburn said they aimed “to develop biodegradable alternatives that minimise potential risks to health” to combat fears about conventional dyes.

Blackcurrant skins are packed with anthocyanins, colour-producing pigments in many berries, flowers, fruits and vegetables.

“They are non-toxic, water soluble and responsible for pink, red, purple, violet and blue colours and are widely used as natural food colourants all over the world,“ said Dr Blackburn.

“We knew they bond strongly with proteins – hair is a protein – so we thought if we could find an appropriate source of these natural colours, we might be able to dye hair.

“We’ve made it possible to have great hair colour, and to get it from nature in the most sustainable way possible.”

Organic chemist Professor Chris Rayner, who worked with Dr Blackburn on the project, said: “After being pressed, the skins remain as a waste product.

“They have very high concentrations of anthocyanins, and represent a sustainable supply of raw material because of how much blackcurrant cordial we drink. 

“The extraction technology is based on sustainable concepts – the colour is extracted using a water-based process and special filters collect the anthocyanins that we want.

“We believe that if we are extracting natural and food-grade products, we should not use any toxic or hazardous chemicals to get them.”