Approved for use in the US, scientists are turning factory offcuts and discarded cocoa shells into a new colourant.
Developed by researchers at the King Abdullah University of Science & Technology (KAUST), with support from confectionary and snack giant Mars, it is hoped that Galdieria yellowstonesis, an ancient strain of red algae, can help make Christmas more circular.
With the festive season leading to a spike in waste at chocolate factories, including unused offcuts and empty cocoa shells, producers are under increasing pressure to improve their record on discarded foodstuffs, which significantly contribute to carbon emissions.
The algae is capable of ‘eating’ the leftover sugars, in turn cresting C-phycocyanin – a bright blue, natural pigment which is now being used as a colorant for edible products, cosmetics and pharmaceuticals in the US after being green-lit by the FDA.
According to the team, this process not only tackles chocolate waste, it reduces the cost and increases yields of C-phycocyanin compared with conventional methods, which rely on cyanobacteria.
‘Our work studying the metabolism of algae is uncovering new ways to turn waste into valuable products sustainably,’ said Kyle Lauresen, Associate Professor at KAUST. ‘Chocolate production, for example, generates waste when process lines start and stop. We realized this waste could be a useful food for Galdieria.’
Mars, which has provided samples for the initial project, leading to the study first published in Trends In Biotechnology, has launched a number of initiatives this year in a bid to meet its current goal of carbon neutrality by 2050. Its 2024 emissions were reported as 29million tons of carbon dioxide across all brands and products. Earlier this year, it announced a $250million in sustainability tech, and the firm boasted a 69% growth in sales with a 1.9% drop in greenhouse gas output during 2024.
‘At Mars, we are committed to fostering innovation and sustainability through meaningful partnerships with leading academic institutions like KAUST,’ Mars Corporate Affairs Director-Middle East and Africa, Obai Rahim. ‘We are pleased that our chocolate samples could support this collaborative research, and we were delighted to welcome the KAUST team to our KAEC facility.
‘This project reflects our dedication to advancing science and developing sustainable solutions, especially those that leverage local resources and expertise,’ Rahim continued. ‘The exploration of blue phycocyanin production from Galdieria grown on food waste aligns with our vision for a more sustainable future and our ongoing efforts to reduce food waste and promote circular economic practices. Mars values the opportunity to engage with local industry and academia, and we look forward to continuing our collaboration with KAUST to drive impactful research and innovation in the region.’
Image: Towfiqu barbhuiya / Unsplash
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