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Gold Member Case Study - Cybercolors Ltd

Cybercolors, founded in 2000 by chemist and food ingredient expert Noel Sexton, specialises in natural food colorants. Based in Co. Cork, the company is renowned for its research and development, leading to patented innovations. Their team of experienced food scientists and recent graduates ensures ongoing advancements in food technology and sustainability.

Cybercolors Product
Gold Member
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Sustainability Achievements

In 2023, Cybercolors increased their research investment in relation to nature-based products, exceeding their milestone target by over 100%.

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  • Awarded Gold Membership:

Cybercolors is deeply committed to advancing the health benefits of natural ingredients, with its nature-based products offering a superior nutritional profile when compared to synthetic alternatives. In 2023, the company demonstrated its unwavering dedication to scientific exploration by significantly increasing its investment in research and development by more than three times the contribution given in 2022, surpassing their milestone target by more than 100%. This substantial investment underscores Cybercolors’ sustainability mission to validate the health advantages of natural colorants through empirical evidence, positioning the company as a leader in the intersection of nutrition, science, and innovation.

A key focus of this initiative involves three advanced Master's research projects, each dedicated to examining the profound health effects of carotenoids when used in food and drink products.  These projects explore a range of critical areas, from the fortification of cheese with carotenoids, to the impact of natural food colouring on gut health, and the production of functional foods for eye and brain health. These projects involve rigorous scientific methods and ongoing collaboration with academic institutions. Through this strategic focus on research and evidence-based health benefits, Cybercolors is shaping the future of the natural food industry, pushing the boundaries of what is possible in nutrition science.

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