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Israeli start-up Phytolon has partnered with US biotech firm Ginkgo Bioworks to produce vibrant cultured food colours via yeast fermentation. Phytolon has developed a proprietary process for producing betalain pigments through precision fermentation of certain yeast strains. The company will have access to Ginkgo's bioengineering capabilities to produce vibrant betalain pigments – the healthy and colourful compounds found in foods such as beets and cactus fruit. The project will enhance Phytolon's colour portfolio across the full yellow-to-purple spectrum, as well as expand its vibrant colour offerings in the food and cosmetics sectors. Tal Zeltzer, co-founder and CTO of Phytolon, said: “We’re excited to work with Ginkgo to develop natural food colours that can potentially outperform conventional artificial dyes in cost and performance". She continued: "We believe biotechnology makes it possible to produce a wider range of colours than ever before that may outperform current benchmark colourants, and we look forward to building products that may meet and even exceed consumer expectations for healthier, sustainable foods, all while aiming to maintain industry requirements for high quality and cost-efficiency.”