Fermentation Biotechnology is Contributing towards " Agriculture 2.0" for production of natural food colorants.pptx

This document explores the role of fermentation biotechnology in the agricultural sector, particularly focusing on the production of natural food colorants. It discusses the fermentation process, its types, and the significance of microbial fermentation in generating high-value metabolites. The paper highlights the advantages of fermentation over traditional agricultural practices, emphasizing its sustainability, cost-effectiveness, and scalability. It also addresses the market demand for natural food colorants and provides a financial forecast and competitor analysis.

1. Fermentation Biotechnology is contributing towards “Agriculture 2.0” For the production of Natural food colorants Presented By Dibyajyoti Dwari

2. The process of fermentation The most common metabolic process where the complex biological molecule like carbohydrate breaks down to the simpler forms like acids, gases, or alcohol. The study of fermentation and its practical uses is named “zymology” and originated in 1856 when French chemist Louis Pasteur demonstrated that fermentation was caused by yeast. The process is mainly 2 types Aerobic fermentation(Presence of oxygen) Anaerobic fermentation(Absence of oxygen)

3. The microbial fermentation It is the process of enzymatic degradation and utilization of energy to produce metabolites by microorganisms. The process can be mainly 2 types Homofermentative (single main product) Heterofermentative (mixed products) The main fermentation products include organic acids, ethyl alcohol and carbon dioxide having high commercial value.

4. The era of “Agricultural 2.0” Fermentation process allows the upcycle agro- industrial residues to the microbes and conducts the waste management which significantly reducing the cost. The process of fermentation includes the production of high-performance natural ingredients in bioreactors. The production material generated through the process having the high commercial value with the significantly low cost than the process of agriculture.

5. Identification of the technology Agricultural products are not the best solutions due to their production is not sustainable through the use of water, land, pesticides showing low performance. Fermentation process allows the production of the same products in a more scalable, sustainable And cost effective way. The unique fermentation process has the capability of producing natural colorants. The technology named as “The production of food colorants through fermentation biotechnology contributing Agricultural 2.0”

6. Different natural pigments obtained from the filamentous fungi

7. Sources of Natural pigments

8. Filamentous fungi as an ideal source

9. The process of production of food colorants through the process of fermentation

10. A significant advantage of fermentation process over agriculture

11. The problems associated with synthetic food colorants are many more

12. The  director of the Center for Colon Cancer Research  at the University of South Carolina, have been studying the effects of these synthetic food dyes on colorectal cancer development.

13. The market need is high due to Natural Food Colorants are dye or coloring substance derived from natural sources like plant, invertebrates, microbes or minerals and are used in various food & beverage products. Rising awareness, increasing demand for processed food products, urbanization are some of the prime factors driving the global natural food colorants market. High nutritional value having no harmful effects.

14. North America holds the lowest share

15. Financial forecast

16. Competitor Analysis

17. A list of key players

18. Value Proportion

19. Intellectual property Analysis

20. Conclusion This technology will bring a significant approach in the food industry sector. Its beneficial due to its high yield capacity, low cost, easy management, time saving and ecofriendly nature. It will solve the uncertainty of Agricultural products and will be beneficial for the people of the whole globe. Truly it will be create a new world in Agricultural revolution by Creating the era of “Agricultural 2.0”

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22. Global Natural Food Colors Market : Industry Analysis and Forecast 2027 . ( n.d. ). Retrieved December 25, 2021, from https://www.maximizemarketresearch.com/market-report/global-natural-food-colors-market/27083/ Global Natural Food Colors Market Size, 2014-2025 | Industry Report . ( n.d. ). Retrieved December 25, 2021, from https://www.hexaresearch.com/research-report/natural-food-colors-market-analysis Hawksworth DL, Pitt JI (1983) A new taxonomy for  Monascus  species based on cultural and microscopical characters. Australian Journal of Botany 31(1): 51-61. Fouillaud , M., Venkatachalam , M., Girard- Valenciennes , E., Caro, Y., and Dufossé , L. (2016). “Marine-derived fungi producing red anthraquinones : new resources for natural colors,” in  8th International Conference of Pigments in Food , “ Coloured foods for health benefits,” (Cluj-Napoca, Romania). Global Food Colors Market Size & Share | Industry Report, 2018-2025 . ( n.d. ). Retrieved December 26, 2021, from https://www.grandviewresearch.com/industry-analysis/food-colorants-market Food Colors Market Size, Share, Growth | Global Industry Report, 2026 . ( n.d. ). Retrieved December 25, 2021, from https://www.fortunebusinessinsights.com/food-colors-market-102644 How fermentation biotech is creating ‘Agricultural 2.0.’ ( n.d. ). Retrieved December 21, 2021, from https://www.foodnavigator.com/Article/2021/03/25/How-fermentation-biotech-is-creating-Agricultural-2.0