NatureCOLOURS: Natural colours delivered by yeast fermentation

Colour is an essential characteristic of food, associated with quality, freshness, and taste perception. Natural and synthetic food dyes

are added to processed foods to enhance or correct variations and give an expected colour to colourless foods, such as soft drinks or

candies. Many synthetic colours cause hyperactivity in children, trigger hypersensitivity reactions, and some are carcinogenic in animal

studies. Natural colours do not have such adverse effects and are even health-promoting. While natural colours are in high demand,

their natural sources are limited.

The goal of NatureCOLOURS project is to create a novel technology for making natural colours by yeast fermentation. The project

will bring a pallet of natural colours with health-beneficial effects to the consumer, create new industrial processes and new jobs in

Europe, and contribute to the sustainable bioeconomy.