Assessing Food Dye Alternatives in Packaged Meat Cure

Project Description

We need to work with a US-based laboratory to test replacement food dyes in a meat cure and to come up with a new formula to give to our supplier. We are moving away from Red Dye 3 and need to decide on a new natural dye alternative with similar results. The meat cure is packaged and sold to consumers with other seasonings to use in making cured meats, like jerky, snack sticks, cured sausage, and bacon.

Project Details

Target Completion DateSeptember 23, 2025

Product Type

  • Construction & Building Materials
  • Food & Beverage Products

Testing Type

  • Chemistry & Compound Analysis
  • Consumer Goods Testing
  • Food Science & Nutritional Analysis
  • Performance Testing
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Simon Bridges

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