Tech firms seek natural food colors

The French firm firm has been on Fermelg planet in search of useful microlega.

“One of our lucky scientists found to climb and climb on the volcanoes in Caribbean for example, and every time I go home when I go to New Zealand, I have to stop myself from collecting more.”

There are hundreds of thousands of species of microalgies – micro -organisms, which mostly live in water. They are essential for aquatic food chain and also produce half -breathable oxygen by us.

Some are already commercially used, to make Food, animal food and fertilizer,

But for a special type Fermantalg, Galdieria Sulphuraria, is a very useful feature. It can be used to produce a pigment suitable for use in food, called Galdiaria Blue.

“We enhance algae and make it a lot under the circumstances that make a lot of this particular molecule – blue,” Sri Griffiths.

The pigment can be used for any food and drink and Mr. Griffith hopes that the first products to use Galdiria Blue will be on the shop shelves earlier next year.

Galdiaria blue Was approved by In May, US Food and Drug Administration (FDA), butterfly pea flower extracts (also a blue) and calcium phosphate (white).

FDA also approved Gardenia Blue earlier this month.

Food requires new sources of color as artificial food dye is on its way.

In January, FDA announced Ban on red dye number 3 in food products.

In addition, the FDA is trying to phase out the yellow dye 5 and 6 by the end of next year as part of the government’s mission to “re-make the US healthy”.

“For the past 50 years, American children have been rapidly living in a toxic soup of synthetic chemicals,” FDA Commissioner Marti Makeri said at a press conference in April.

Although there is not a clear restriction, the FDA is expecting that the food industry voluntarily complies with eliminating artificial food colors by 2026.

It comes after years of pressure from parents and campaigners for FDAs to cancel the approval for more consumers to dye or educate more about risks.

In recent times, many American states have made their tricks to pass laws to remove artificial food painting colors.

Countries vary on restrictions that they have. Historically, the UK and the European Union have been strict than the US.

European Union has been phased out In the last 20 years, artificial colors and other colors also offer warnings on foods.

So, these are good times for firms developing natural options.

The US-based sensory sensory makes natural colors by sourcing of raw materials that are especially grown for their color material. For example, some red and purple colors are obtained from carrots and potatoes.

“These crops are harvested, washed, processed in a juice, and the color is extracted with water or other solvents,” says Paul Maning, the Chief Executive Officer of the sensent.

“The resulting color is processed to further concentrated and refined it in specific shade desired by the customer.”

But hard work must be trying to match synthetic color. “It should be equally vivid,” says Mr. Manning.

“There are lots of examples of brands converted into natural colors with less vivid and vibrant colors, where the product does poorly in the market and customers complain about both color and taste.”

Getting a stable, bright color also included a lot of work for Fermantalg.

“For our surprise we found that the process of increasing algae and the process of extracting color can actually have a significant impact on the stability of the product at the end, even though it is quite pure,” Grifiths.

“But something that we have upstreamed is having an impact on how stable it is in the end.”

Will these new colors cost more?

“They are more expensive, but in the real contribution to the final product, they are not really a major impact because these things are used at a fraction of the percentage in the final product,” Sri Griffiths says.

“If you were made from a nose and were standing on top of the sink … then you know that a little color sets a long way.”

For those brands that have long rely on artificial colors, it is a turmoil.

“We are improving our grains in schools to not include FD and C colors up to 2026-27 school years,” says a spokesman of the company WK Kelog, a company behind the celebration.

The FD & C refers to some certified synthetic color additives regulated by FDA, and is approved by the federal food, drug and cosmetic Act.

Protesters gathered last year Outside the company’s headquarters in Michigan, a call was made to call on it, such as to remove artificial colors from grains such as fruit loops.

“We will not launch any new product with FD and C colors starting in January 2026,” the spokesman said.

This year, food giants including Nestle, Craft Hange, General Mills and Kongra have made all the pledge. To phase the color of artificial food,

Institute of Food Technologist Food Scientist Renee Labor says that one of the challenges for food brands dependent on artificial coloring is that many natural food colors do not have a long shelf life.

“While synthetic dyes will underline the shelf life of any more life of any product.”

She also says that many brands run to make switch, which are going to lead “bottlenecks” in production.

“We do not have all these colors available. But we have 10 months to get that right.”

Given that this is not a lump sum restriction, is it still expected to change a widespread change in the US food industry?

“If you are a grain company and you have a bright colored grain and switch to natural colors from all your competitive synthetics, you do not necessarily want to be the final one,” says Ms. Labor.

“This is a tight time frame, but companies are trying their best to comply.”