Biotechnology and precision fermentation can be scaffolded to produce novel food colors in a way that addresses current consumer expectations, supply chain variations, and the regulatory backdrop, according to an individual presentation on July 15 at IFT FIRST.

The general advantages of fermentation apply in its use as a coloring agent, said Patrick Collopy, vice president of product strategy at Chromologics, which produces an agent called Natu.Red that’s derived from red bell peppers. Those advantages include “consistency, less variability than with natural extracts, and reduced land use, water consumption, and greenhouse gas emissions. You eliminate the need for the use of animals, and most importantly for us, the technology is transferrable.”

Challenges in producing coloring agents via precision fermentation include the inability to scale up every microorganism to the needed capacity, finding places to carry out the fermentation, regulatory hurdles, and cost-effectiveness, Collopy said. “Fermentation run time is important,” he said. “You don’t want to spend too much on electricity and utilities.”

Founded seven years ago in Copenhagen, Denmark, Chromologics uses the filamentous fungus, which addresses customer desires for the use of natural colors—mostly derived from fruits and vegetables—and is environmentally sound vis-a-vis the harmful effects of synthetic colorings from the textile industry, Collopy said. The active color ingredient, Talarene, is used to make the Natu.Red product, which mostly has gone to market in Europe and the United States.

“Our fermentation process has been validated, and we’ve been able to scale up without major problems,” he said, producing 15,000 cubic liters, even to formulate more than a ton of it. “We use standard equipment, which makes the process cost-effective and easily adaptable.” It’s also 100% natural, temperature and pH stable, tasteless, and odorless—in contrast with other agents that may be temperature sensitive or have “off” taste—and “compliant with all diets,” he added.

“Precision fermentation can be used to exploit novel microorganisms, with or without genetic modification,” Collopy said. “Natural ingredients can speed up production … and control for variation in the quality of material. Our lead colorant, Talerene, overcomes many of the limitations of others.” While studies are still underway to establish shelf stability, internally the company has seen no degradation after three years, he added.ft

About the Author

Ed Finkel is a freelance journalist based in Evanston, Ill. ([email protected]).