Phytolon, Ginkgo Bioworks collaborate to develop natural food colors

ISRAEL – Phytolon, an Israel-based biotech-food tech startup that produces natural food colors through the fermentation of baker’s yeast, in partnership with Ginkgo Bioworks, has successfully completed the second development milestone of their project aimed at developing natural food colors.

The partnership, which began in 2022, focuses on developing yeast strains to produce two natural colors aimed at providing the food industry with vibrant, fully functional alternatives to synthetic dyes amidst increasing regulatory pressure.

After achieving its first development milestone in early 2024, which unlocked the entire yellow-to-purple color spectrum, Ginkgo Bioworks utilised its strong AI modelling expertise and high-throughput screening platform to deliver strains with nearly three times higher production efficiency.

These enhanced strains have allowed Phytolon to create high-quality formulations that meet the desired coloring standards for various food categories, including baked goods, snacks, seasonings, toppings and icings, confections, dairy yogurts, ice creams and frozen novelties.

Additionally, the improved production efficiency significantly reduces production costs and carbon footprint.

Phytolon’s fermentation-based manufacturing process requires less energy and capital investment to achieve high coloring efficiency compared to benchmark natural colors that depend on farming and extensive post-processing.

Upon reaching the second development milestone, Ginkgo will receive additional equity in Phytolon, further benefiting from the growing partnership and paving the way for future projects that enhance Phytolon’s sustainable and cost-efficient solutions for the food coloring sector and the wider food industry.

Wissam Mansour, Phytolon’s Chief Product Officer, said, “This is an unprecedented opportunity. The vibrant colors Phytolon is now ready to deliver will allow the food industry to explore the full potential of natural and healthy beet and prickly pear pigments that have never been available with such purity and quality.”

Jennifer Wipf, Ginkgo’s General Manager of Discovery & Manufacturing Solutions, expressed satisfaction with the partnership with Phytolon, highlighting the enjoyable collaboration in bringing their vibrant products to market.

She noted that Ginkgo had applied its cell programming expertise to develop production strains and processes for “Beetroot Red” and “Prickly Pear Yellow,” contributing to a broader range of food colors.

Wipf also emphasised Ginkgo’s eagerness to continue working with Phytolon as they drive further innovation in the industry.

This development comes after the  FDA recently announced measures aimed at phasing out all petroleum-based synthetic dyes from the nation’s food supply, as part of a broader commitment to promote healthier options.

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