Philipp Carlsson-Szlezak and Paul Swartz
August 15, 2024
This video is part of: Centre for the Fourth Industrial Revolution
New, vibrant food dyes are being manufactured by fermenting yeast to produce betalains, natural pigments from beets, and cactus fruit, offering a colorful spectrum from purple to yellow.
Although synthetic petrochemical food dyes already exist, 60-70% of these artificial dyes contain known carcinogens, and some have been shown to negatively impact children's behavior.
Besides, the new dyes are a natural, safe, and sustainable alternative. They biodegrade rather than linger in the environment, require less land and water than current natural dyes, and have a much smaller carbon footprint.
These natural dyes are the result of a collaboration between Phytolon and Ginkgo Bioworks. The two companies are now working to bring the full-color palette to market.
Watch the video to learn more.
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