Sensient launches natural brown caramel alternatives
The range of natural brown shades for food and beverage applications includes plant-based products that are available as colouring foodstuffs complying with the new EU guidance notes on colouring food, said the firm.
“One of the biggest challenges has been to produce rich natural brown shades for use in confectionery to meet the demanding product and processing conditions, such as in pan coatings and hard-boiled candies,” explained Dr Andreas Klingenberg, technical director at Sensient Colors Europe GmbH.
“Sensient has developed the technologies and know-how to meet these processing and stability challenges, using natural components as building blocks to create high performance solutions," he said.
The new product range uses a variety of natural raw materials formulated for specific product applications – including apple-based products suitable for the beverage and confectionery, colours from malt and burnt sugar that are suitable for dairy products, and a range of oil soluble products for use in savoury and snack applications.
