Vitiva Launches Natural Heat-Stable Red Color for Meat Applications

During 2010, carmine prices increased dramatically due to several events in the supply chain and cactus growing. Carmine’s prices will remain high for at least another two years, since the length of the cycle needed to grow and harvest cochineal insect is three years, if all is well.

3/23/2011 --- Vitiva has launched an all-natural heat-stable red color for meat applications named Bright’nRED HS, which is based on proprietary extracts designed to replace the carmine color.

Traditionally, the meat industry was using the carmine color because of its appealing pink color and the fact that it can sustain the fresh appearance of meat and various meat products. During 2010, carmine prices increased dramatically due to several events in the supply chain and cactus growing. Carmine’s prices will remain high for at least another two years, since the length of the cycle needed to grow and harvest cochineal insect is three years, if all is well.

“We strategically decided to diverse our portfolio and create a wide range of products designed specifically for our exclusive clients in the meat industry in order to meet their needs,” says Ohad Cohen, CEO of Vitiva. “There is a growing demand for replacing the carmine color with an all-natural and vegetarian colorant. Vitiva utilized its expertise and knowledge in stabilizing foods with its natural antioxidant managing solutions and developed a unique natural red color, a heat-stable product, to replace carmine in meat products. This product is the best alternative to carmine because it matches the desired carmine shades, while being of vegetal origin, 100% natural and non-allergen."

Bright’nRED HS is based on a specially stabilized beetroot extract giving the product unique features that differentiate it from plain beetroot extract traditionally available on the market. 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.

“There are certain factors a manufacturer should take into consideration when using the carmine color,” explains Cohen. “The result of the extraction and of the chemical process involved in the making of the carmine color is a color that is not a 100% natural and recently, the FDA required food manufacturers using carmine to label it namely as “carmine color” instead of being non-specific as before, mainly due to the potential risk carmine poses as a food allergen. Bright’nRED HS is 100% natural, non-allergenic vegetarian color offering clean label solutions. In addition, using Bright’nRED HS, you can save up to 15% on costs spent on the carmine color while offering an exact match to the current carmine color hues that are so desirable in meat applications.”