I would like to speak with professionals who are familiar with the use of leghemoglobin in the food industry. In particular, I would like to learn more about its use as a clean label coloring foodstuff or in general to produce a red meat color. Specifically, I’m interested in discussing its use within meat products (NCS free products) or meat replacement products.
Additionally, I would like to identify whether this type of application currently exists in the food industry, whether there are any challenges to using it (e.g. pH, temperature, O2 stability. etc), and who/what the possible suppliers are.