Burnt sugar flavour breakthrough
Specialist food colouring company DD Williamson has developed a breakthrough natural acid-stable burnt sugar flavour which, it says, responds to demand for clean-label flavours.
Applications include beverages and sauces, with the non-GM product offering stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%).
“Class one (plain) caramel colours and burnt sugars are not typically stable acidic beverages, says product development scientist Greg Kreder.“So this new natural flavour represents a breakthrough for those customers seeking acid stability and a clean label ingredient.
