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Color enrichment of meat, skin, eggs and more end-products by inclusion of nutritional pigments.

The preferences of consumers for coloration of animal food sources vary all over the world. Natural levels of pigments available in feed ingredients are often unable to deposit the preferred color in either meat, egg yolk, or skin. To obtain the desired level of pigmentation, addition of nutritional pigments will solve this. Adequate and uniform coloration by pigments is dependent on intestinal absorption and stability during feed processing. Coloration measurements are commonly taken by the Roche Color Fan to determine redness, yellowness and brightness.

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