The consortium includes microbiologists, biochemists and food bio-technologists and will determine the identity of new carotenoid preparations and the bacteria that produce them. The nutritional value of these bacteria will be assessed and a risk-benefit assessment made using modern metabolomic technologies as well as traditional toxicology in order to designate the prototypes as QPS (ie, qualified presumption of safety). Bio-processing of these bacterial carotenoid preparations will eliminate traditional chemical synthesis and the use of organic solvents. Also the delivery system will utilise a synergistic biological matrix making it a sustainable source.