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NatureCOLOURS aims to develop a novel technology for producing natural food colors through yeast fermentation. This initiative seeks to provide healthier alternatives to synthetic dyes, enhancing food quality while promoting sustainability and creating new jobs in the bioeconomy.
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 orcandies.
Many synthetic colours cause hyperactivity in children, trigger hypersensitivity reactions, and some are carcinogenic in animalstudies.
Natural colours do not have such adverse effects and are even health-promoting.
While…
TECHNICAL UNIVERSITY OF DENMARK DTU
DANMARKS TEKNISKE UNIVERSITET
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