Extrusions & Inclusions
Breakfast cereals and extruded snacks may utilize blends of carotenoids and caramel colour to achieve yellow to orange hues. Inclusions in cereal or bars may show a rainbow of natural colouring. Time and temperature factors often determine the best solution for the process.
The price volatility and supply challenges of the cocoa market make it difficult to consistently source certain cocoa powders. To meet the challenge, DDW has formulated and tested cocoa extenders to meet the hue for Natural, Dutch (alkaline), and Black cocoa types. However, chocolate colour is not limited to these three variables. Consequently, DDW has expertise in colour blending to achieve the customer’s desired hue with consistency, availability, and economy. Find out more here.