Sausage seasonings, marinades and glazes can all successfully use colours to enhance the product and add visual interest. Spice extracts used for this category (such as paprika and turmeric extracts) are often selected for their flavour as well as their colour.

The pigments most commonly used for meat applications are carmine for reds, paprika for oranges and turmeric for yellows.

For more information on pigments, click here.