Production of Natural Food Colourants Using Food Grade Microbial Pigments
A New Focus in Industrial Microbiology
Keywords:microbial food grade pigments, food safety, large-scale microbial fermentation, Natural food colourants
In todayâ€™s food industry, the new focus on large-scale microbial production of natural food colourants has emerged among the manufacturers due to the relatively costly production of plant-derived food colourants, and the doubtful safety status of inorganic and synthetic colourants. However, it is still very challenging to change the consumersâ€™ reliance on synthetic colourants. In fact, the first European success on the launch of Î²-carotene from Blakeslea trispora in 1995 has headed more search for new sources of natural food grade microbial pigments. The acceptance and rejection of a microbial food grade pigment by a community of consumers depend on two main contributing factors i.e. the regional and the traditional-based legislations. This paper discusses the classification of natural pigments, the legislation on natural food colourants, the success and new sources of potential pigment-producing microbes, and the advantages of microbial fermentation.