The Rise of Fermentation-Based Food Colors: A New Era in Natural Colorants
Plant-based colorants such as beets and carrots have long been popular choices for natural food dyes. However, recent advancements in fermentation technology have led to the emergence of a new generation of natural pigments produced by microbes, offering superior performance and sustainability compared to traditional botanical sources.
Microbial Pigments: A Game-Changer in the Food Color Industry
Startups like Lycored and DDW have been utilizing microbial fermentation to produce vibrant colors such as beta-carotene and blue pigments. However, newer players in the field are now touting the benefits of fermentation-based food colors, especially for red hues.
Michroma: Revolutionizing Food Color Production with Precision Fermentation
One such startup, Michroma, is harnessing the power of filamentous fungi to produce red pigments through precision fermentation. By leveraging gene editing tools like CRISPR, Michroma has enhanced the yield and performance of its red colorant, Red+, which offers remarkable stability across pH ranges and temperature conditions.
Chromologics: Scaling Up Production of Natural Red Pigments
Danish startup Chromologics is also making waves in the industry with its fermentation-derived natural red pigments. With partnerships in place for large-scale production and regulatory approvals underway, Chromologics is poised to offer a cost-effective and high-performance alternative to synthetic dyes like Red 3 and carmine.
Phytolon: Unlocking the Full Palette of Natural Colors
Israel-based Phytolon is taking a unique approach by utilizing modified strains of baker’s yeast to produce a wide range of water-soluble pigments, offering colors from vibrant reds to oranges. With a focus on sustainability and purity, Phytolon’s fermentation technology promises a clean and reliable supply chain for food colorants.
The FDA’s Push for Natural Food Colors
In a recent announcement, FDA commissioner Dr. Marty Makary outlined plans to phase out synthetic food dyes from the US food supply, signaling a potential shift towards natural alternatives. The FDA is working with industry stakeholders to eliminate synthetic dyes and accelerate the approval of new natural color additives.
CSPI’s Response and Industry Feedback
While the FDA’s announcement has received mixed reactions, industry players are gearing up for a potential transition to natural food colors. The National Confectioners Association and Consumer Brands Association have expressed support for regulatory guidance and objective research in the field.
The Future of Fermentation-Based Food Colors
As the food industry navigates towards cleaner labels and sustainable practices, fermentation-based food colors offer a promising solution for meeting consumer demand for natural and eco-friendly products. With ongoing advancements in microbial fermentation technology, the era of natural colorants derived from fermentation is on the horizon.
Image credits: Michroma, Chromologics, Phytolon
