That works, says Wiberg: Fresh Red Color OG

Submitted by Thomas Pröller, meat-n-more on , Published in Archive

Blushing agent combined with dye

The new reddening agent Frischrot Color OG from WIBERG ensures a more intensive and longer-lasting color in the cut of the sausage thanks to the natural dye cochineal. Because with scalded and long-scalded sausages, there can be color fluctuations when reddening due to different qualities of meat. This is prevented by using Frischrot Color OG. A natural, homogeneous color is achieved.

This also prevents premature graying of the cut surface. The application is very simple: add fresh red Color OG at the beginning of the cutter process and pay attention to a good distribution. Consumer desires for a crunchy bite, excellent appearance and visible freshness are not possible without the use of active ingredients and additives. They stand for safety, trust and freshness and are therefore nothing more than perfect functionality.

Source: Salzburg [wiberg]

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