Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 16, Issue 9, Pages 389-406Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2005.02.006
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Pigments producing microorganisms and microalgae are quite common in Nature. However, there is a long way from the Petri dish to the market place. Five productions, using Monascus, Penicillium, Dunaliella, Haematococcus and Porphyridium, are discussed. Some companies invested a lot of money as any combination of new source and/or new pigment drives a lot of experimental work, process optimization, toxicological studies and regulatory issues. Time will tell whether investments were cost-effective. Future trends involve combinatorial engineering and production of niche pigments not found in plants.
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