New ingredient replaces carmine color
March 29, 2011
by Jeff Gelski
MARKOVCI, SLOVENIA – Vitiva has introduced Bright’nRed HS, which is based on proprietary extracts, heat-stable and designed to replace the carmine color in meat applications. By mixing a specific spice extract with beetroot, Vitiva succeeded in matching the exact characteristics of carmine in terms of hue, heat and light stability in various meat products.
The meat industry has used the carmine color because of its pink color and the fact it may sustain the fresh appearance of meat and meat products, but carmine prices increased in 2010, according to Markovci-based Vitiva. Carmine prices may remain high for at least another two years because the length of the cycle need to grow and harvest cochineal insects, the source of carmine color, is three years if all goes well, according to the company.