This article reviews the production of natural food colorants through microbial biosynthesis. It discusses the major classes of microbial pigments, including carotenoids, melanins, and various polyketide-derived colorants, the microorganisms involved in their production, and the technological advantages of microbial pigments over synthetic and plant-derived alternatives. The challenges associated with scaling up microbial pigment production for commercial food applications are also examined.
Publication Date: 2026-06-13