2010/07/05 > eTech France 243 > Nutrition and Natural Food Coloring Agents

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		Cluster Update Nutrition and Natural Food Coloring Agents - New Outlooks for Carrots http://www.bulletins-electroniques.com/actualites/63936.htm Fresh and processed carrots are very healthy foods in terms of mineral, especially potassium, calcium, magnesium, iron, and anti-cholesterol fibers intake. Provitamine A, or carotene, which gives carrots their typical pigmentation, may stimulate immunity mechanisms, curb atherosclerosis, fight free radicals, prevent cardiovascular diseases or even the development of some cancers. White or violet carrots were domesticated during the tenth century in Central Asia and were to become orange in western Europe, after a succession of natural selections during the seventeenth century. Yet, carrots still have surprises in store in terms of pigmentary and nutritional qualities. That is why the Carrot Pigments program, sponsored by Vilmorin, accredited by global competitive cluster VEGELPOLYSin 2006 and backed by the Pays de Loire Regional Council, has been rolled out. For three years, Vilmorin, Clause Vegetable Seeds and Diana Natural working with the Joint Genetic Research and Horticulture (GenHort) Unit bringing together Agrocampus Ouest (Angers Center of the National Institute of Horticulture and Landscape), Angers University and INRA, have been conducting research headed by Emmanuel Geoffriau on the pigmentation and nutritional intake factors of multicolored carrots, characterized by a diversity of pigments. Gene cultures and expression profiles cleared the way for understanding the factors for the diversity, and for accelerating vegetable varieties meeting new market and consumers needs in terms of colors, taste or health (sugar, aromatic compounds and antioxidant capacity). Carrots have countless properties: they are sweeter and juicier for the US market that is a huge consumer of takeaway raw carrots; they are more resistant to cold and disease to improve the productivity of European growers; they are more nutritional to enrich processed foods, or more pigmented to produce natural coloring agents for beverages, yogurts or pastry. Huge economic stakes are involved for the entire food-processing industry that is now searching for natural coloring agents and health foods to meet new consumer trends. "The project has led to new knowledge and tools strengthening the expertise and competitive advantage of our partner businesses," explained Vilmorin Deputy Research Manager Daniel Gabillard before adding, "They will be able to exploit them immediately for research on new carrot varieties." The newly acquired knowledge will also clear the way for working on other pigment-rich vegetables such as melons, tomatoes or sweet peppers, which are sold on the international market.	>> Suivant << Précédent Version imprimable >> Transmettre cette info par email >> Recommander ce site à un collègue / ami >> S'abonner au eTech France >> FAQ / foire aux questions >> Conditions d'utilisation >>


	Pour en savoir plus, contacts :	Vegepolys - Emmanuelle Rousseau Phone: +33 (0)2 41 72 17 37 - email: emmanuelle.rousseau@vegepolys.eu	Code brève ADIT : 63936

	Rédacteur :	ADIT - Jean-François Desessard - email: jfd@adit.fr


	Origine :	eTech France numéro 243 (5/07/2010) - ADIT / ADIT - http://www.bulletins-electroniques.com/actualites/63936.htm

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