Researchers studied how stressful conditions can make a fungus called Blakeslea trispora produce more carotenoids, which are natural pigments used to color food products. When exposed to chemical stressors like rose bengal or hydrogen peroxide, the fungus produced significantly more carotenoids – up to four times more in some cases. The study identified specific genes and cellular pathways responsible for this increased production, which could help food companies produce natural food colorants more efficiently.