Long lasting green colour for herbs and vegetables

Request Number N555347
Need details
With colour playing such a critical role in enhancing a consumer’s sensory experience, we want a cost-effective and safe technology to retain the natural green colour of herbs and vegetables in long-shelf life food products.




The green colour of herbs and vegetables that have been heat treated to increase their shelf life is not very stable. They fade, or turn brownish, if they are stored for long periods, especially when exposed to light and certain gases, such as oxygen. This reduces or hampers the fresh or authentic perception of the foods.



Key Success Criteria

We need to find a food-grade technology that we can use in products that contain herbs and vegetables. It must be natural (not artificial), work over a twelve-month shelf life and be cost-effective. Ideally the technology is generic i.e. applies to various sorts of herbs and vegetables.


Constraints & requirements:

  • Comply with necessary safety and regulatory requirements for food products
  • No negative effects on product stability and on sensorial product characteristics
  • Be GMO free and irradiation free.
  • Work (also) at water activity >0.6, and pH 4-7



Possible Approaches
  • Alternative breeds of vegetables and herbs
  • Alternative pretreatment/processing of vegetables and herbs
  • Additives or other stabilisers for green colour



Preferred Collaboration types
  • Joint Development
  • Technology Licensing
  • Technology Acquisition
  • Supply Agreement
Items to be submitted

If you have a design, ingredient or technical solution that could help us meet this challenge, we’d like to hear from you.


We are looking for concise non-confidential proposals, statements of expertise, or other enquiries if your expertise fits our needs. To Respond, please use the Respond button to submit your proposal. You will need to be logged in to NineSights in order to responsd.  Your NineSights community profile should contain all required information in order to provide us with appropriate contact information for your responses.


For all responses please indicate your preferred collaboration approach (eg joint development, research) and capabilities (eg research, concepts, prototype, small scale manufacture, large scale manufacture).



Point of Contact
Oliver Worsfold
Area of Interest
  • Nursery & Floriculture
  • Fruit & Vegetable Processing
  • Ingredient Manufacturing
  • Other
  • Flavorings & Additives
Due Date
November 30, 2016
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