A colorant derived from natural sources like insects or plants, or created synthetically, can impart a red hue to protein-rich foods. This coloration method is often employed in meat analogs, processed meats, and other protein-based products to enhance their visual appeal or to mimic the appearance of traditional meat products. For instance, a plant-based burger patty might utilize such a colorant to achieve a reddish-brown color similar to a beef burger.
The use of color additives in food serves several crucial functions. It can compensate for color loss during processing, ensure uniformity in product appearance, and even influence consumer perception of flavor and freshness. Historically, natural colorants have been used for centuries in food preparation. The development of synthetic alternatives provided a wider range of stable and cost-effective options for food manufacturers. However, consumer demand for natural and clean-label products has led to a renewed interest in colorants derived from natural sources.
