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NEWS RELEASE 23 November 2011 |
PLEASE CONTACT Campbell Barnum, Vice President Tel: +1 502 895 2438 E-mail: campbell.barnum@ddwcolor.com |
Getting Sauced
By Donna Berry, Contributing Editor
Excerpts from Food Product Design magazine, November 2011
Caramelized flavors, often accompanied by actual caramelized pieces of fruits and vegetables, are a growing trend in all types of sauce bases. “We are seeing increased interest from sauce customers to use caramelized onion or caramelized apple to deliver both flavor and color,” says Jason Armao, director, application and innovation, D.D. Williamson, Louisville, KY. “These clean-label ingredient tools enhance both savory and visual appearance for consumers.”
Jennifer Brown, global application scientist, D.D. Williamson, adds: ”The caramelized apple and onion can be used in savory applications such as sauces and gravies, and serve as meat extenders and replacers. These products are especially good for vegan applications, as well as clean-label products where flavor enhancers could be as issue for some consumers.”
The Colour House -- 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 two billion servings every day. A trusted and recognized provider of colour solutions for the food and beverage industry, the company operates nine manufacturing sites on five continents. Visit www.ddwcolour.com and follow us on Twitter @ddwcolor