Carmine based dyes for cooked sausages and weenies, semi smoked sausages and weenies: Color Plus
Blood hemoglobin based dyes for hot smoked products, cold smoked products and sausages: Pure Color CP
Dyes for blood sausages – Sausas kraujas (Dry blood)
Dyes to provide an intense smoking colour to hot smoked products – Wyshnia or Caramel
Norbixin based dyes for natural guts – Annatto 1.2%, Annatto AWS
