Adding colour may appear to be purely cosmetic, it is often associated with a specific flavour and intensity of flavour and very important for the consumer perception. Colour is one of the first and most important sensory qualities and it helps to accept or reject particular products.

The main reasons for adding colours to meat and meat products include:

To offset colour loss due to exposure to light, air, extremes of temperature, moisture and storage conditions
To compensate for natural or seasonal variations in food raw materials or the effects of processing and storage to meet consumer expectations.
To enhance colours that occur naturally but at levels weaker than those usually associated with a given food.

Different water soluble and/or fat soluble, natural or synthethic colours are available.

*: Required field

Members of the Sfinc Group

colours - Spices

Catalogus: colours

Ask more information:

Send this page to a friend