The canning process is used to extend the shelf life of meat products as sealing the product in a container and thermal processing can destroy spoilage microorganisms. Applying color to canned food applications has many challenges such as heat treatment, pH, interactions with food ingredients, and solid: liquid ratio that can affect the color performance. Products like meat stews, whole muscles, luncheon meat, sausages, sauces with meat pieces, and paste products generally come under canned meat applications. Thus, to brighten the appearance and replenish the loss of color from the heating process, ROHA’s Natracol range of natural food colors possesses a variety of color solutions used for canned meat applications.