Red food colouring for multiple diet types
Vegans or people with dietary regulations such as halal or kosher has had to avoid food products containing red food colour, because it is often made from insect shells. But now the Danish biotech company Chromologics has invented a new red food colouring “ChromoRed” which is suitable for several dietary regulations and export markets.
Red food colouring can come from extracts from plants like beets, carrots and tomatoes, but the most widespread source is called “Carmine”. Carmine is derived from insect shells, which prevents its use in some export markets such as in the Middle East.
Until now, Carmine hasn’t had any competition within red food colouring, simply because it was too good. But the new red food colour, ChromoRed, may change that, as its colour is just as intense as in carmine – and is not made from insects.
“Consumers are increasingly becoming aware of the content of their food, demanding natural ingredients. There are natural colourings on the market, but there are some problems with them”, says Anders Ødum, CSO in Chromologics.
Patented fermentation process
Chromologics makes the colouring with a patented 2-step fermentation process, that makes the product cost-effective and very intense in its colour. The fermentation part is unique for colour production like this. Many other natural colourings are dependent on certain climates or seasons, but not ChromoRed. This makes ChromoRed relatively cheap to produce.
Most natural red food colouring has been made animal products until now
Prolonged shelf life and colour stabilisation
Chromologics is expecting to develop the production of ChromoRed even further. Together with The Danish Technological Institute, Chromologics is going to optimize their food colouring for the market. The goal is to make the colour more stable and prolong the shelf life. This can be done by creating a powdered version of the colouring. By tapping into the knowledge and equipment of The Danish Technological Institute, Chromologics might increase both stability and shelf life.
Source: The Danish Technological Institute