Assessing Food Dye Alternatives in Packaged Meat Cure

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.