Process and Product

The process produces a red colourant for applications such as juice and beverages, fruit preparations, yogurts and confectionery within a pH range of 3 to 4.5. Anthocyanins (pigments) from red cabbage are very stable when exposed to light and heat. The colourant is free of cabbage and vegetable odours. It is crystal clear, which means it can be formulated with gelatin. It can also be certified as Kosher.

Market

The market for natural food colourant is estimated at US$ 500 million, and is growing by 10% per year. The market segment for anthocyanins is worth US$ 50 million.

Business Opportunity Available

Agriculture and Agri-Food Canada (AAFC) is looking for a Canadian or international corporation interested in obtaining a knowledge management and technology transfer license with the possibility of a provision allowing for the granting of sub-licenses to manage the technology in Asia, Europe or South-America or the distribution of the technology on target markets.