Next-Gen High-Performance and Sustainable Food Dyes

The technology provider uses precision fermentation processes i.e. the use of fungi to produce different ingredients. Starting with colorants; more specifically a high-performing red colorant (the most used color in the food and cosmetic industry), to production of orange and yellow, and to then follow with other colors like blue and green.

The fungi-derived colorant has stronger coloring power than natural colorant, resulting in lower dose needs and hence, more cost effective. The technology also uses upcycled agro-industrial by-products as part of the ingredients and waste residues are managed in a sustainable approach.

The technology owner is seeking collaboration with partners for further co-development and test bedding of the solution. The technology owner is also keen to license this technology as well.

Characteristics of the high-performing red dye:

• More pH and thermal-stable than natural dyes currently used, like cochineal and beetroot.
• Water-soluble
• Vegan, Kosher, and Halal
• Antioxidant properties
• Sustainability: Reduction in the use of water & land, and on carbon emissions. 
• Can stand many processes like extrusion, caramelization, pasteurization, cooking, and many others.

Prototypes using the red dye have been demostrated with the most innovative companies in the food, beverages, confectionery, cosmetic, and pharma industries.

There is increasing interest in what we consume worldwide, consumers are demanding natural and more sustainable solutions.

The company offers a better performing sustainable natural dye to replace petroleum-based ones. As compared to natural colorants, the high-performing red dye has stronger coloring power and is pH and thermal-stable.