Beskrivelse
In food production, colour shapes how consumers perceive taste and quality. Although synthetic colourings have dominated, a shift towards natural alternatives is growing. A new method uses the yeast Yarrowia lipolytica to produce betanin, a red pigment from beetroots. This sustainable approach improves purity and reduces resource use compared with traditional methods. Despite challenges in scaling and regulatory approval, this innovation could transform the food colouring industry and expand the palette of natural food colourings.
