Chewy, gooey, wonderful caramel!
New Products Launched with Caramel Flavor
Source: Innova Market Insights; Search included Alcoholic Beverages, Bakery, Cereals, Confectionery, Dairy, Desserts & Ice Cream, Hot Drinks, Snacks, Soft Drinks, Sports Nutrition, Spreads (Sweet Spreads), Sugar & Sweeteners in Asia, Europe, Latin America, North America
April 5th is National Caramel Day, but we like to think every day is caramel day here at SensoryEffects because we are known for our caramels!
SensoryEffects has been making ingredients for the food industry for many years, and we place a special emphasis on our expertise in the frozen dessert market. We provide bases, variegates, syrups, solid packs, liquid chip, and coatings for ice cream, novelties, sherbets and sorbets. Over the years, we’ve seen fads come and go, but not so with caramel. We see it in candies and confections, sauces and cakes, cookies and brittles. It’s popular in coffee and tea offerings – hot, cold and frozen. The ways to use caramel products are almost endless. Apples are dipped in it, and it’s drizzled over popcorn. It’s salted and sugared, flavored and textured, and caramel is amazing in ICE CREAM! Check out our new 2018 Feature Flavors! There are a few concepts with different types of caramels. Learn more about our Frozen Dessert Systems »
Yes, caramel is here to stay. In fact, projections show the total caramel market continuing to grow. According to Innova Market Insights, the total number of product launches have grown over 22% in Asia, North America, Europe and Latin America. (see chart on right) The website, “TheTopTens,” shows caramel ice cream topping beat out hot fudge topping this year for the number one spot, with hot fudge running a close second. If predictions hold true, the global caramel market will exceed $2.5 billion in annual sales by 2021. While that number captures everything from color to flavor, it leaves a lot of room for variegates and bases that include caramel and other flavors twisted with caramel to be added to new ice cream concepts! That’s where we come in. We know caramel, and we make a lot of it, so we can develop a caramel product customized for you.
A caramel variegate or base is developed to play a specific role, based on the finished concept. We have all the favorite caramel flavors including traditional, sweet, salted (which is the longest lasting caramel craze), sea salt and dark sea salt. We also have light caramel, dark caramel and everything in between….Some other specific caramel flavors we are able to make are: bourbon, fudge, peanut, cinnamon, rum, coconut and cream–just to name a few!!
Our team has developed many customized products, such as non-GMO caramels, non-dairy caramels, and no sugar added caramels. The options are endless. Some of our caramels are thick and some of our caramels are thin, and the ‘in between’ is where things get very interesting.
The importance of Viscosity in Caramel
The viscosity of caramel, especially in caramel variegate products, is very important to the end frozen dessert application. (See our capabilities) The type of viscosity is chosen based on many factors, including ingredient requirements (pectin, carrageenan, guar, etc.) and ice cream plant equipment type (high shear/low shear pumps etc.).
Custom Caramel Formulation
The perfect ice cream caramel must have the desired flavor, salt level, color and visual appeal; however, the appearance means little if it does not hold up from the beginning of your ice cream’s shelf life to the last delicious bite. That’s why we ask a lot of questions when developing a concept for you.
Here's some questions we might ask when developing a new ice cream concept for you:
- What is the end product?
- What is the fat content?
- What is the sweetener system type (sugar, corn syrup, NSA)?
- What is the stabilizer system?
- Do you have flavor restrictions? (If it is natural, do you have defined guidelines?)
- Do you have sweetener restrictions (no HFCS, no artificial) or other restrictions concerning raw materials such as non GMO?
- Are there restrictions based on the market you are selling into, or the country you will be selling into?
All these questions lead to the ultimate caramel question, which is:
How can we be of service to you?
If you are thinking about a new caramel concept, I’d love to help you with it. After all, they don’t call me The Caramel Queen for nothing!
Senior Food Scientist, Flavor Systems
A.k.a. The Caramel Queen
314.702.2084 | Email
I look forward to hearing from you soon!