Cargill

Last updated January 31, 2026

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Cnidaria derived non-heme protein pigments: CargillRecent Research Landscape

Standard plant-based colorants fail to mimic the thermal color transition of animal myoglobin, leading to unappealing consumer experiences. Engineered coral-derived proteins provide a controlled denaturation profile that replicates the red-to-brown transition during cooking.

What technical problems is Cargill addressing in Cnidaria derived non-heme protein pigments?

Unnatural meat substitute texture

(7)evidences

Standard plant-based proteins lack the structural complexity and mouthfeel of animal muscle tissue. Achieving realistic fibrous consistency is necessary for consumer acceptance of meat analogs.

Unrealistic meat substitute aesthetics

(3)evidences

Plant-based meat substitutes often fail to transition from red to brown during cooking. Providing pigments that denature at specific temperatures ensures a realistic visual transformation.