Michroma: Pioneering the Future of Natural Food Colors

Michroma is on the cutting edge of the sustainable food industry, producing heat- and pH-stable natural colors derived from fungi fermentation. Their innovative approach aims to solve major challenges faced by companies transitioning from synthetic dyes to more natural alternatives, specifically issues related to performance and supply.

Revolutionizing Color Stability

Unlike traditional plant-based colorants, which often lose their vibrancy during processing, Michroma’s pigments maintain their color integrity even during pasteurization, baking, and extrusion. To further enhance their manufacturing capabilities, Michroma has formed a strategic partnership with CJ CheilJedang, a leading South Korean food and biomanufacturing enterprise.

Highlighting the Potency of Red+

The startup’s flagship product, Red+, is created from a strain of filamentous fungus and boasts a significantly higher coloring capacity compared to beetroot powder. This means that less product is needed to achieve vibrant results, thereby making it a more efficient choice for food manufacturers.

Advanced Techniques for Enhanced Yield

Utilizing CRISPR gene editing technology, Michroma not only leverages the natural pigment production of fungi but also works to improve yield and color performance. Co-founder and CEO Ricky Cassini emphasized this point during a recent interview with AgFunderNews (AFN) at the Future Food-Tech summit in San Francisco, stating that the company is also experimenting with fungal strains to create a broader range of colors, including whites to serve as alternatives to titanium dioxide.

Addressing Natural Color Challenges

AFN: What motivates your focus on fermentation over traditional plant extracts for natural colors?

RC: Our goal is to produce natural dyes that outperform existing solutions. The stability of our filamentous fungi-based dyes is a significant advantage over plant-derived colors like those from beets, which can lose their integrity under varying conditions. Additionally, we aim to create a robust supply chain through precision fermentation.

Color Variations and Market Demand

AFN: Are you concentrating solely on red colors?

RC: Although red is the most prevalent color used in the food industry, accounting for about 40% of food dyes, we are capable of producing a variety of colors, including orange and yellow. Collectively, these colors dominate the food market, and we also have prototypes for blue and magenta shades, as well as plans to produce white alternatives to titanium dioxide.

The MAHA Movement: A Push for Natural Dyes

AFN: Has the MAHA movement influenced your technology’s adoption?

RC: Absolutely. The movement has accelerated companies’ intentions to replace synthetic dyes, and numerous leading firms have announced plans to phase out synthetic options, creating significant demand for natural solutions.

Challenges of Scaling Up

AFN: What hurdles do you face in achieving regulatory approval in the U.S.?

RC: We’ve conducted rigorous toxicological studies for our color additive petition. Recent announcements by the FDA aim to expedite the approval process for new dyes as the demand for alternatives increases. We believe that we will soon introduce our colors to the U.S. market.

Partnerships for Success

AFN: How does your collaboration with CJ CheilJedang benefit your startup?

RC: Scaling up production is financially challenging for startups. Collaborating with CJ, one of the largest fermentation firms, allows us to meet increasing global demand effectively and efficiently.

The Future of Precision Fermentation

AFN: Is precision fermentation viable for low-value food ingredients?

RC: Right now, precision fermentation is best suited for high-value ingredients like colors and flavors. While there could be future opportunities for lower-margin products, we have not reached that point yet.

Looking Ahead: Innovations in Biomanufacturing

AFN: What technologies are you observing in the biomanufacturing landscape?

RC: Continuous fermentation shows great promise, especially with filamentous fungi. This process could optimize yields and minimize downtime, making it a key technology to watch.

Considerations for Filamentous Fungi

AFN: What are the pros and cons of using filamentous fungi over other microbial hosts?

RC: While filamentous fungi present challenges in terms of growth conditions and genetic editing, their high production potential and secretion mechanisms offer significant benefits that can lead to cost-effective processes in the long run.

Further Reading

• FUL Foods sees surge in demand for stable natural blue colors as MAHA accelerates clean label trend
• Fermentation will power the next wave of natural colors, say startups as FDA targets synthetic food dyes
• Phytolon attracts funding from Rich Products Ventures for natural colors via precision fermentation