Objective
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.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
- engineering and technologymaterials engineeringcolors
- engineering and technologymaterials engineeringsynthetic dyes
- social sciencessociologyanthropologyscience and technology studies
- social scienceseconomics and businesseconomicsbioeconomy
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
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Programme(s)
- HORIZON.1.1 - European Research Council (ERC) Main Programme
Funding Scheme
HORIZON-ERC-POC - HORIZON ERC Proof of Concept GrantsHost institution
2800 Kongens Lyngby
Denmark