Orange Hues

Attractive colors in processed meat and seafood are the first indicator to the consumer of a flavorful eating experience. Kosher orange and red colors have been a challenge in the industry until now. Varying shades are available in standard or custom blends to meet your marketing objectives for a unique and pleasing appearance in salmon, surimi, sausages and jerky.

A ratio of white (68%) and salmon fish (32%) were homogenized to create a “base” that was then colored with Vegetone^® Salmon Color at 0.15% and Vegetone^® Salmon Color at 0.25%, resulting in a more salmon-colored finished product.

To give foods a “pop” of color, Sunset Yellow FCF (E110) or Yellow #6 are often used. But you may be looking to replace these synthetic colors with more natural label-friendly alternatives, without losing the performance of synthetic colors. We have a range of natural orange and orange-red hue solutions to help solve your dilemma.