USDA approves increase in use of lycopin in meat

the U.S. Department of Agriculture has approved a five-fold increase in the amount of
-
lycopen
-
added to ready-to-eat meat products.this has led to the rapid replacement of lycoprotein colorants produced by
Lyco Red
in Israel with the
FD-C
red 40
and sebum reds used in a wide range of deli meats, sausages and hot dogs.-O-Red, produced by le Conrad, produces
-O-Red
produce red tones similar to artificial and insect-based pigments.According to the Innova Market Insights

Tracking Survey, the use of natural food coloring in global meat products increased by

21%
in
2012 and
5% in

2013 compared to
2011
Roee Nir
, 's colorant business manager, said:
The USDA's decision has changed the market landscape for us and we are now able to offer more pigment options to ready-to-eat meat producers, which were previously limited to synthetic or insect pigments.
”Colorants labeled with LeConre's cleaning label can be added not only to ready-to-eat beef, pork and poultry products, but also to ready-to-eat beef in the fast-growing kosher and halal markets. (Jewish cleansing and halal food prohibit products from coloring with sebum red.) Thisand light-stable colorant is based on lycoprotein, a type of carotene that has attracted attention for its antioxidant health benefits.
Tomat-O-Red
from non-GMO tomatoes.