ABSTRACT
It can be difficult to create new colours for the food industry because colourants must be compatible with food flavours, safety, and nutritional content, and they must also have a negligible effect on a product’s pricing. Additionally, natural rather than artificial substances should be used as food colourants. Natural colourants such as carotenoids and anthocyanins, which are helpful in industry, are already produced by microorganisms. Microbial food colourings can be manufactured on a large scale at relatively cheap prices. Microorganisms have several advantages over animal and plant sources, including no seasonal effects on the quality and quantity of the pigment, simplicity of handling and genetic manipulation, suitability for large-scale production with minimal to no impact on biodiversity, in addition to many others. Algae, fungus, and bacteria are among the microorganisms that are utilised to make pigments for food colouring. There are numerous synthetic colouring compounds that have been authorised for use in foods, and they are utilised in a variety of foods that are produced all over the world.
