Citrinin-Free Red Yeast Rice Powder | Natural Pigment

EarthHue Monascus Red 170 is a natural red pigment produced by the traditional fermentation mold Monascus purpureus on rice substrate. Monascus red — also known as red yeast rice pigment or angkak — has been used for centuries across East and Southeast Asia to color rice wines, fermented bean curd, preserved meats, and traditional dishes. It imparts a deep, warm red that is deeply associated with authentic Asian culinary heritage.

The primary historical safety concern with Monascus pigments has been the potential co-production of citrinin, a nephrotoxic mycotoxin that can arise under certain fermentation conditions. EarthHue Monascus Red 170 is produced using carefully selected non-citrinin-producing M. purpureus strains and controlled fermentation parameters that guarantee citrinin-free status, verified by HPLC testing on every batch. This modern safety profile unlocks the use of this traditional pigment for contemporary food manufacturers.

The product is particularly well suited for the fast-growing plant-based and meat-alternative segment, where its deep red tone naturally mimics the appearance of cooked meat in vegan burgers, sausages, and deli slices. It also performs well in fermented foods, surimi, sauces, and traditional cultural food products.

EarthHue Monascus Red 170 complies with EU E161c (for approved applications) and holds FDA GRAS status for citrinin-free grades. It is available in multiple color-value specifications and can be custom-blended to match target shades from cherry red to deep burgundy.

For food brands that want the cultural authenticity and rich red of Monascus pigment with the confidence of modern citrinin-free safety standards, EarthHue Monascus Red 170 bridges centuries of tradition with twenty-first-century quality control.