Our caramelised sugars improve the taste and colour of a huge range of products. Together with our customers, we create products that delight consumers.
The flavours of our caramelised sugars are complementary to coffee. They can be used to enrich the flavour profile, boost the flavour intensity, mask off-flavours and improve the quality of the aftertaste. In coffee mixes, they can also reduce costs by partially replacing coffee solids.
Our caramelised sugars can be added to brown and multigrain breads to enhance sensory properties. They can naturally enrich the taste and give a beautiful colour to the crust and crumb. By switching from malt flour to caramelised sugars, a saving of 20 to 50 per cent can be achieved.
Caramelised sugars are an excellent tool to enhance the flavour and colour of delicate bakery products. In spiced cookies, such as caramelised biscuits (speculoos) or gingerbread, they create a deep spice flavour and give a high-quality aftertaste. In chocolate chip cookies, cakes and muffins they enhance the taste and improve the appearance.
Our caramelised sugars naturally enrich and enhance the flavour of soups and sauces, gravies, seasoning blends, marinades and more. They can be used to create healthier options with less salt and sugar. They are also the ideal alternative for caramel colour (E150), meeting consumer demands for more natural products.
Creating a flavour similar to meat is a challenge, as alternative protein sources such as soy and pea lack this flavour and come with undesirable off-notes. The rich flavour profile of caramelised sugars can mask off-notes and add depth and length to the flavour profile, including roasted notes. In addition, they have good adherence to protein.
Caramelised sugars add flavour and colour to confectionery products without having to use E numbers. In chocolate products, they can be used to add complexity, complement flavours and create a signature flavour.