Fish / Seafood

The most common natural food colouring added to seafood is turmeric as a spice and/or colouring, applied via a seasoning blend or coating system. Product developers may formulate with carotenoid colourings to modify the hue of coating styles. For example, beta-carotene may add a touch of colour to a tempura batter. Water soluble annatto adds a golden hue to either the crumb or to the coating system for fingers, nuggets or patties. A cheese sauce that accompanies a seafood product often contains annatto.

Breading for breaded fish and other seafood can also be naturally coloured. Breadcrumb colouring is a large market in the UK and Ireland. Paprika is common.

Prepared shrimp products may also utilize red beet (beetroot red) for pink hue.

natural colours natural colors fish seafood coloring colouring

Caramel Colour in Seafood

Caramel colour is found in a wide variety of seafood products including seasoning blends. Most Class III Caramel Colours are salt stable and add a red hue to sauces. The low hue of Class IV Caramel Colours (including DDW 050 or DDW 055) can enrich caviar products.

Carmine in Seafood

Carmine‘s specific red hue and solubility properties add colour to inexpensive protein sources from the sea. These products include imitation crab (lump or stick meat), surimi, and shrimp or prawns. Carmine may combine with paprika for a more orange hue.

Fish / Oyster Sauce

For information on fish and oyster sauce using naturally derived colours, click here.

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