MEAT, SEAFOOD AND POULTRY

The right color in the meat, seafood and poultry industry is a crucial indicator of products’ quality and freshness. With Fermented Red color, producers will be able to achieve natural looking results, reduce nitrite and replace carmine or less stable natural colorants without compromising on taste.

Image by Food Photographer David Fedulov
 

APPLICATION EXAMPLES

 
 

FERMENTED RED BENEFITS

 
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PRODUCT FEATURES

  • Temperature (below 0 - 135°)* & (2-10) pH stable

  • Low dosage needed and easy to incorporate 

  • Easy to handle – available for testing in a powder format

  • No color migration in a cold fat emulsion

  • Suitable for emulsified and fermented sausages

  • Starting dosage: 0.03%-0.05%

*depending on the time of exposure

 

SENSORY

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  • Tasteless & odorless

  • Mimic the color hue of raw meat

ECONOMICS

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  • Efficient production via precision fermentation technology

  • Low cost-in-use due to high color intensity

  • Reliable supply chain (not season or climate dependent)

SUSTAINABILITY

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  • 100 % natural product 

  • Compliant with halal & kosher diets

  • Sustainable production via fermentation technology, limiting usage of agricultural space

 
 

REQUEST A SAMPLE

Would you like to try Fermented Red color in your product? Contact us to get a test sample.