D.D. Williamson has developed an acid-proof caramelized sugar flavor in response to consumer demand for natural products and processor demand for clean labeling. The innovative natural flavor also has incidental coloring properties.
“Class One (plain) caramel colors and burnt sugars are not typically stable in acidic beverages,” said Greg Kreder, Product Development Scientist. “So, D.D. Williamson’s new natural flavor represents a breakthrough for those customers seeking acid stability and a clean-label ingredient.”
Applications include beverages and sauces. The non-GM product provides the characteristic flavor of burnt sugar. It offers stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%). Ingredient labeling options for customers include “Natural Flavouring” in the European Union and “Natural Flavor” in the United States. It adds to the portfolio of other caramelized ingredients that D.D. Williamson has developed. The company’s Caramelized Apple and Caramelized Onion can also be labeled as natural flavors.