Color stabilization in meat products with BACTOFLAVOR® ROSA

In a market where consumers demand transparency, natural appearance, and long-term stability, meat producers face increasing challenges: variations in color between batches, loss of red hue, and the need to reduce additives.
Our technology ensures consistent, intense, and attractive color—from raw to aged or cooked product—contributing to both operational efficiency and your brand's premium perception.

Professional solutions for maintaining the natural color and fresh appearance of meat products.

BIOCULT Solution: BactoFlavor® Rose Culture

BactoFlavor® Rose is a natural culture developed to provide an intense and stable red color and an additional flavor during fermentation.

Intensify the red shade
Improved stability over time
Compatible with boiled, dried, or fermented products
Ideal for clean-label recipes

Fuet sausage, packaged in a modified atmosphere – stored for 15 days at 7°C

Experimental results

Comparison between dry sausages (fuet) where BactoFlavor® Rosa or a standard culture was used, after storage in a modified atmosphere at 7°C for 15 days (values a, n = 30).

Comparative tests show a clear difference between products processed with standard cultures and those with BactoFlavor® Rosa. The color is visibly more intense and stable 15 days after packaging in a modified atmosphere.

Experimental results

Comparison between dry sausages (fuet) where BactoFlavor® Rosa or a standard culture was used, after storage in a modified atmosphere at 7°C for 15 days (values a, n = 30).

Fuet sausage, packaged in a modified atmosphere – stored for 15 days at 7°C

Benefits for producers:

Technological

Superior chromatic stability
Applicability in fast processes or slow maturings.

Economics

Reducing appearance-related losses
Possible elimination of expensive additives

Commercial

Constant premium aspect
Products adapted to the demands of the modern market