Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production Processes

Food colorant regulation has been updated and improved over the years according to the latest knowledge in the field. Aiming to avoid carcinogenicity and toxicological effects on human health, synthetic pigments have been de-authorized. In recent decades, their gradual substitution with alternative pigments obtained from natural sources has increased. Natural pigments are frequently associated with greener, more sustainable production. Furthermore, these pigments can present additional biological properties such as antioxidant, anticancer, anti-inflammatory, and antimicrobial activity. Overall, these features are highly appreciated by consumers, contributing to the increasing demand by the food industry for novel natural pigments. Microorganisms are considered the most promising source of natural pigments, over plants and animals, due to their non-seasonality, high availability and easy scalability. In this chapter, an overview of conventional and alternative sources of food-grade pigments will be presented, and details of their production processes and extraction will be discussed. Additionally, the regulatory status and the main examples of their incorporation into food products will be highlighted.