Summary
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.
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.
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More information & hyperlinks
| Web resources: | https://cordis.europa.eu/project/id/101123257 |
| Start date: | 01-07-2023 |
| End date: | 31-12-2024 |
| Total budget - Public funding: | - 150 000,00 Euro |
Cordis data
Original description
Colour is an essential characteristic of food, associated with quality, freshness, and taste perception. Natural and synthetic food dyesare 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.
Status
SIGNEDCall topic
ERC-2023-POCUpdate Date
12-03-2024
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