Green Synthesis of Bio-additives for Food Processing

Food additives and colorants are extensively used in the food industry to enhance food quality and safety during processing, storage, and packing. The acquisition of these molecules predominantly relies on three primary methods: extraction from natural sources, chemical synthesis, and bio-production. The first two approaches are commonly utilized. However, growing concerns about safety, sustainability, and demand for “natural” products have spurred interest in bio-based production techniques. This is especially important as there is a growing trend towards cultured foods and meat substitutes, which are required to synthesise greener/bio-based colorants and chemicals. Developing bio-based food additives and colorants is a crucial topic pursued through interdisciplinary study in the future of food science. Emphasizing the potential of microbial hosts for producing food additives and colorants, this chapter focuses on recent advancements in the greener/microbial synthesis of these additives.