Michroma Scales Fermentation-Derived Colours as Synthetic Dyes Face Phase-Out
- Marc Violo
- 1 day ago
- 3 min read
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California-based Michroma has partnered with South Korean food giant CJ CheilJedang to commercialise precision fermentation-derived natural red dye across global markets
The collaboration addresses growing demand in a $4.8 billion natural colourant market, driven by regulatory bans on synthetic dyes and consumer preferences, with 68% of Americans supporting artificial colourant removal
Michroma's fungal fermentation technology produces pigments with superior pH and thermal stability compared to plant-derived alternatives, enabling use in demanding applications like pasteurisation and extrusion
Regulatory pressure reshapes the colourant landscape
The food colourant industry faces a structural shift. In July, the US Food and Drug Administration banned Red Dye No. 3, a petroleum-derived colourant shown to be carcinogenic in rats. The decision triggered a cascade effect across the sector, with major manufacturers including Nestlé, Mars, Kellogg's, and General Mills announcing transitions away from synthetic colours. A Nielsen survey conducted the same month found that 68% of Americans support removing artificial colourants from food and drink products.
This regulatory and consumer pressure has created momentum for alternatives. Whilst ingredients such as turmeric and beet juice have long served as natural options, they suffer from limited stability and inconsistent supply. The opportunity lies with fermentation-derived colourants that can match synthetic dyes in performance whilst satisfying clean-label requirements.
Engineered fungi as pigment factories
Founded in 2019, Michroma applies precision fermentation technology to produce natural colourants. The process resembles beer brewing and builds on decades of established practice in producing insulin and cheese rennet through microbial fermentation. The company inserts specific DNA sequences into filamentous fungi, programming them to produce desired pigments in controlled bioreactor environments. The microbes secrete colours into the growth medium, which are then filtered, dried, and concentrated into a final product.
The technology addresses a fundamental limitation of crop-based natural dyes. Co-founder and CEO Ricky Cassini notes that Michroma's red pigment maintains exceptional pH stability across acidic to neutral environments and retains colour integrity through pasteurisation, baking, and extrusion—conditions where many plant-derived colourants degrade. These properties enable direct substitution for synthetic dyes in demanding applications including plant-based meat, beverages, confectionery, yoghurts, and baking mixes.
Manufacturing scale through strategic alignment
The partnership with CJ CheilJedang provides manufacturing infrastructure necessary for commercial-scale production. CJ operates fermentation facilities across Asia, including Indonesia, China, Malaysia, and South Korea, as well as sites in the United States and Brazil. This geographical distribution eliminates the variability inherent in agricultural supply chains and enables consistent, high-volume production.
The collaboration encompasses technology validation, production optimisation, and regulatory navigation. In the United States, food colourants require FDA approval via a Colour Additive Petition. The European Union mandates approval through the EFSA Food Additive Petition process, whilst Asian and Latin American markets operate through respective national food safety agencies. CJ's regulatory experience across these jurisdictions should accelerate market entry.
Michroma has secured $6.4 million in funding from investors including Dr Oetker, General Mills, and CJ CheilJedang. The company targets initial price parity with existing natural dyes, removing cost barriers to adoption before pursuing cost leadership through scale and process optimisation.
Expanding the colour palette
Red represents Michroma's entry point, but the development pipeline includes yellows, oranges, whites, blues, and additional hues. The company positions this portfolio expansion against the backdrop of the Make America Healthy Again movement, which advocates for synthetic additive removal and accelerated approval of natural alternatives. Some food companies have committed to voluntary phase-outs, whilst Kellogg's has entered legally binding agreements to eliminate synthetic dyes.
The convergence of regulatory action, corporate commitments, and consumer demand establishes conditions for fermentation-derived colourants to capture meaningful market share in the $4.8 billion natural colour sector. Whether the technology can deliver on cost and performance requirements at scale remains the critical test.