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.

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