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In recent years, with the rapid development of China economy and the improvement of people’s living level, the consumption quantity of meat has increasingly growing. According to the data from national statistics, China has become one of the largest production and consumption country globally, with the demand of pork, beef and chicken escalating year by year. At the same time, the consumer’s demand for meat gradually shifted from single fresh meat to diversified, convenient-oriented and high quality processed meat products.

As market competition intensifies and consumer expectations for food quality rise, meat manufacturers face the challenge of enhancing product appeal while meeting health requirements. In this context, the use of natural pigments has increasingly become a focal point within the industry. 

According to relevant market research, the scale of China's meat product market has exceeded one trillion yuan, with the market share of prepared and preserved meats expanding annually. Particularly in fast-paced urban life, prepared meats have become a frequenter on many family tables due to their convenience and rich flavors. Meanwhile, preserved meats, favored for their traditional taste and festive consumption habits, experience a significant sales increase during major holidays such as the Spring Festival.  For prepared meat products (raw meat with added conditioning) (food classification number: 08.02.01), the applicable natural pigments include: natural carotene, β-carotene, carmine cochineal, sorghum red, beet red, and paprika red. 

For preserved meat products (such as bacon, ham, duck, Chinese ham, sausage) (food classification number: 08.02.02), the applicable natural pigments are: natural carotene, sorghum red, beet red, paprika red, carthamins yellow, and monascus red. 

During the processing of meat products, especially prepared and preserved meats, the original bright color of the meat often diminishes due to heating, curing, air-drying, and other processes. For instance, heat denatures myoglobin in meat, causing it to darken; drying and smoking may result in a greyish appearance on the meat surface.  

These changes can negatively impact the product's visual appeal and reduce consumer purchasing intent. The application of natural pigments effectively compensates for these deficiencies, restoring an attractive color to the product. 

-滿足消費者對視覺體驗的需求-

When purchasing food, consumers frequently assess its freshness and quality based on its appearance. A vibrant and uniform color conveys the impression of "freshness" and "high quality," thereby stimulating consumer purchasing desire. Natural pigments provide a natural red or orange-red hue to meat products, enhancing their visual appeal. Specifically, the color of prepared and preserved meats significantly influences consumers' first impressions.  

-符合健康化消費趨勢-

As concerns about food safety grow, many consumers prefer products that incorporate natural ingredients. Natural pigments, derived from plants and animals, are perceived as safer and healthier. Thus, the use of natural pigments not only enhances the product's appearance but also satisfies consumers' demands for clean labels and healthy food options.

For diverse color requirements within different food processing industries, customized food application solutions and technical support can be provided based on customer’s specific food classification numbers.

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