Revolution in the Food Industry: Natural Pigments Replace Artificial Colorings

In the era of technological advancement and increased health care, the food industry is undergoing a true transformation in terms of used colorants. Leading scientific companies like Fermentalg and Sensient are developing revolutionary solutions that promise to replace artificial chemical dyes with completely natural products.

The French research company Fermentalg embarks on a large-scale expedition in search of unique microalgae from various corners of the planet. Leading scientific expert Hivel Griffiths shares exciting details from his expeditions, including climbing volcanoes in the Caribbean region.

Microalgae represent an extremely diverse group of microscopic organisms that play a critical role in the aquatic ecosystem. They are not only fundamental to the food chain, but also produce about 50% of the planet's oxygen. Among the many species, one specific strain - Galdieria sulphuraria, attracts particular attention due to its ability to produce a food pigment called Galdieria blue.

The US Food and Drug Administration (FDA) is taking unprecedented measures against synthetic colorants. In January, a ban was announced on the use of red dye No. 3, and by the end of the following year, a phased-out of petroleum synthetic colorants such as yellow No. 5 and No. 6 is planned.

FDA Commissioner Marty Macari emphasized the seriousness of the problem, defining the last 50 years as a period during which American children have been exposed to a toxic cocktail of synthetic chemicals. The agency hopes that the food industry will voluntarily abandon artificial colorants by 2026.

Companies like Sensient are developing innovative approaches to extracting natural colors. They use specially grown crops such as carrots and potatoes, from which stable pigments are obtained through precise extraction. CEO Paul Menning explains the complexity of the process of achieving intensity comparable to artificial dyes.

The challenge lies not only in creating a natural color, but also in maintaining its intensity and stability. Hivel Griffiths from Fermentalg reveals that cultivation and extraction processes have a significant impact on the final product.

Although the new natural colorants are more expensive, their share in the final product is minimal. Experts emphasize that a small amount of color can have a significant visual impact without compromising the quality or safety of the food.

The international community is gradually adopting stricter standards. The European Union, for example, has been introducing restrictions on artificial colorants for two decades and requires special labels for products containing certain dyes.

This transformation is not just technological advancement, but a responsibility to public health. The new natural solutions promise not only safer food products, but also a more sustainable approach to food production.