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Chr. Hansen ferments carmine

Researchers from Chr Hansen, KU and DTU say they have uncovered the complicated processes involved in the natural production of carmine. Using this insight and state of the art biotechnology, the researchers have produced carmine by a modern fermentation process and Chr. Hansen is now filing patents to protect the technology. Carmine is a long-established […]

Researchers from Chr Hansen, KU and DTU say they have uncovered the complicated processes involved in the natural production of carmine. Using this insight and state of the art biotechnology, the researchers have produced carmine by a modern fermentation process and Chr. Hansen is now filing patents to protect the technology.

Carmine is a long-established natural red pigment, used in a broad range of food and beverage applications, the company notes, with the production method relying on cultivation of the cochineal that lives on cactus plants. One kilo of carmine requires manual collection of 100,000 cochineals, which adds significantly to the cost of the natural colour.

This is a potential game-changer for carmine production,” said Cees de Jong, CEO of Chr. Hansen. “The new technology is expected to make production of carmine more cost-efficient and thereby further lower the barriers for conversion to natural colours”.

According to the company, fermented carmine is still some years away from commercialisation, as the process needs further optimisation.

“When the technology is ready for use, Chr. Hansen has an excellent position to exploit it,” said de Jong. “Fermentation is our core competence and we are market leading within natural colours.”