DDW Expert Answer Series: Innovations in Caramel Colour in Europe

March 14, 2012 - PRLog -- What caramel colour and burnt sugar innovations are European retailers currently looking for? How have these innovations changed the demand from food and beverage manufacturers in Europe? John Calland, European Sales Director for DDW, answers these questions in the following Expert Answers interview.

“In terms of innovation,” Calland says, “what the retailers are really looking for is a stable natural color, a brown.” Specifically, retailers need “a brown that's going to work in colas and [provide] a very dark beverage.” Calland (http://www.ddwilliamson.com/john-calland) goes on to say, “At the moment, the retailers really do need to use natural colors; now, a burnt sugar -- a plain caramel -- will give you that option.” As Calland says, retailers currently use natural plant extracts, including hibiscus and black carrot among others. “There are stability issues,” Calland says, “but if a caramel can be used in a new formulation, it will give prolonged shelf life and preferred caramel notes.”

You can watch the full video here:
http://www.youtube.com/embed/m0JftBv0W7E



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DDW’s mission is to enhance the visual appeal of food and beverages. The Colour House is a place where creativity blends with advanced technical capability to bring colour ideas to life for customers. DDW’s wide array of natural colouring, along with its sought after caramel colour and burnt sugar, helps sell 2 billion servings every day. Visit http://www.ddwcolour.com and follow us on Twitter @ddwcolor for more info.

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A trusted and recognized provider of color solutions for the food and beverage industry, DDW operates nine manufacturing sites on five continents.