Enhance meat colors in a way that lasts
When consumers buy or consume meat products, they want them to look fresh and delicious. The right color is an important indicator that builds trust and helps consumers enjoy each bite. That’s why it’s so important for meat processors that every product looks its best during its entire shelf life.
The naturally red, stable choice
QColor Harimix is a natural protein that keeps meat looking appetizing both in-store and at home. Its functional ingredient is hemoglobin, which has a naturally red color. Stability tests prove that QColor Harimix considerably improves the appearance of several different meat products over many weeks, with little to no decolorization over time. To find out more, download our research report into color stability.
More appetizing than carmine or beet red
The use of carmine or beet red often leads to an unnaturally pink color in meat products. QColor Harimix is naturally red, behaves the same as the color of the meat, and is therewith a natural solution that appeals to consumers. Unlike carmine, it doesn’t need to be described by an E-number on food labels. This makes it more attractive to the growing number of people looking for natural foodstuffs.
Easy to use in many meat applications
QColor Harimix spreads homogenously throughout the meat, without coloring fat particles. It's suitable for improving both the inside and outside of meat products such as cooked, emulsified, ground and fermented meats but also injected / tumbled whole muscle meats like ham and bacon. Download our QColor Harimix leaflets for more detailed information!
The color stability of QColor Harimix is matched by the stability of our supply chain and long-term partners. Please contact us for more information, a free sample or request a SPARC* session.