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Biotechnology in natural food colours: The role of bioprocessing

  • Chapter
Natural Food Colorants

Abstract

There has been much interest over the past decade in the use of biotechnology for the production of food additives. The demand for naturally obtained food additives would not in itself guarantee the employment of biotechnology in their production. It would have to compete with traditional agricultural sources of supply, which often have the advantages of being cheap and well established. The factor which could tip the balance in favour of biotechnology is concern in the food industry over the reliability of supply of agricultural sources of colours which can be subject to the vagaries of political instability and climate. This has caused the industry to look more favourably on biotechnology as a source of supply, which because of the high costs implicit in the necessary research and development might not otherwise seem so attractive. A working definition of biotechnology in the context of natural colours is provided. There are three main areas of biotechnology which it is hoped will produce the desired colours: plant cell tissue culture, microbial fermentation and enzyme and gene manipulation technology, all of which have been found to have advantages and disadvantages. The uncertain policies of regulatory agencies towards biotechnology are a major stumbling block. In spite of these difficulties the literature highlights a few successes.

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  1. M. C. O’Callaghan
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Editors and Affiliations

  1. NERC Unit of Comparative Plant Ecology, University of Sheffield, UK

    G. A. F. Hendry (Honorary Senior Lecturer) (Honorary Senior Lecturer)

  2. Department of Biochemistry and Molecular Biology, University of Leeds, UK

    J. D. Houghton (Lecturer) (Lecturer)

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O’Callaghan, M.C. (1996). Biotechnology in natural food colours: The role of bioprocessing. In: Hendry, G.A.F., Houghton, J.D. (eds) Natural Food Colorants. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2155-6_3

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