Calland said: “In terms of innovation, what the retailers are really looking for is a stable natural colour, a brown.” Specifically, retailers need a brown that’s going to work in colas and [provide] a very dark beverage.
“At the moment, the retailers really do need to use natural colours; now, a burnt sugar-a plain caramel-will give you that option.”
Retailers currently use natural plant extracts, including hibiscus and black carrot among others. “There are stability issues,” Calland said, “but if a caramel can be used in a new formulation, it will give prolonged shelf life and preferred caramel notes.”
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Source: DDWilliamson
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