Colour stabilisation/optimisation

In the current strongly competitive food world, every product must be shown to its best advantage to win the attention of the end-consumer and end up in the shopping trolley. Apart from quality and functionality, appearance also plays a decisive role


Colour enhancement and product protection

The meat industry is not alone in its preference for an intense natural red colour. The consumer too often associates this colour with high quality and freshness. Sweets, dairy products or meat products – a new fresh colour is available for them all with KolorFox®.

The challenge as exemplified by raw sausage:
Raw sausage, such as salami, was formerly and still is produced in the classic variant with sow's meat. By reason of the animals' age, this meat has a natural bright red colour, and salami produced with this meat also has an intense red coloration. The usual practice today of rearing young pigs does not produce meat of the same quality (red colour) as sow's meat; instead the meat has a much lighter colour, and as a result, the salami produced from this meat  is much paler. As a strong red colour is a sign of quality, a light-coloured salami is less attractive in the eyes of the consumer.

However, KolorFox® RW can be used to produce a bright red salami from light-coloured meat, without any declarable E numbers.

The following variants are available:

  • KolorFox® RW is ideal for all raw sausage and pork mince specialities, e.g. salami, fresh bratwurst sausage and pork mince. The result is a much more consistent, natural red colour in the product, without declarable E numbers.
  • KolorFox® CPS for boiled sausage products, raw sausage products, liver sausage, fish, sweets, meat salads and yoghurt also gives the item a much more consistent red colour, and is heat-stable too.
  • KolorFox® C for boiled sausage products, raw sausage products, liver sausage, sweets, meat salads and yoghurt gives a heat-stable red colour.


Germ-reduced, colour and aroma-stable herbs

Our very own Herbafresh procedure allows fresh herbs to be gently stabilised and their shelf life extended by means of taste-neutral ingredients and salt.

Benefits at a glance:

  • Low germ count compared to frozen and fresh products
  • Improved microbiological stability compared to fresh products
  • Improved colour retention in the end product
  • Better texture (crispness) compared to frozen
  • Less bleeding/discoloration in the end product, compared to frozen and fresh products
  • Better aroma retention
  • Simplified storage
  • Simpler processing and dosing, as the products can be pumped
  • A price alternative to frozen herbs

Use of Herbafresh herbs:

  • In vegetables and potato dishes
  • In soups, sauces and salads
  • For garnishing fish and meat dishes
  • In quark and dips

Many variants available – do get in touch.


Product protection with rosemary

Sausage products, salad dressings, delicatessen or convenience foods - whatever it is, consumers appreciate fresh, visually perfect food. Optimise your product quality and freshness with RoxFox® products. At the same time, secure your colour stability and opt for maximum product protection.
RoxFox® is available in water-soluble or oil-soluble variants, and also in E number free variant "N".

N for natural
RoxFox® products W-N and O-N each have a harmonious flavour profile, while also offering antioxidant potential. Apart from indication of spice or spice extract, no further declaration is necessary when using RoxFox® W-N and RoxFox® O-N. Thus, there is no need to declare an E number under the German Food Additives Regulation (ZZulV).
RoxFox® benefits:

  • Optimisation of product quality
  • Optimum colour stabilisation
  • Optimum active substance distribution
  • Use in brine applications
  • Use in products high in oils and fats
  • Prevents fat auto-oxidation
  • No declarable E numbers (W-N, O-N)
  • No added allergens
  • No gene-modified ingredients

More informations