Meat substitutes are a large and growing sector of the food market. A recombinant plant hemoglobin that retains its color when exposed to light could be a valuable coloring ingredient for such products. This talk explores the commercial potential of this innovation, including how to produce it in large scale and how it holds up under processing, storage and display conditions. Sofia Erazo, a post doc working with Mark Richards, presents this technology at WARF Innovation Day.