Beer and Cider


Beer requires a caramel colour with a strong positive ionic charge to avoid any reaction with protein. A Class Three Caramel Colour would be preferable for a beer.

For example, DDW 301 would be a Class Three Caramel Colour with a positive ionic charge that would be stable in beer and would not precipitate out into the beverage over time. This makes DDW 301 a better solution for beer applications than a Class Four Caramel Colour, which would precipitate in beer while a high quality Class Three Caramel Colour would remain clear.

DDW has recently developed a Class One “Plain” Caramel Colour that is stable in beer. Contact us directly to request a sample.

Caramel colour is an important source of flavor and colour for the brewing industry, as well as the food industry. Learn more

Cider - Copy

Hard Cider

Cider may contain caramel colour to reduce batch-to-batch variation and enhance fruit appearance. DDW also offers a caramelized apple and pear (natural flavoring) for cider.

Caramelized apple is a DDW innovation of natural flavor that also provides incidental colour as a clean label alternative to caramel colour if needed. DDW’s caramelized apple and pear come in response to increased consumer demand for clean label products.

Caramelized apple or pear are often used to enhance cider colour. DDW’s new caramelized apple or pear juice concentrate is made from 100% juice concentrate and can be used for colouring a variety of food and beverage products. The caramelized apple or pear contribute a flavor to beverage and food products, as well as adding a clear, clean juice colour to drinks, jellies and yogurts.

DDW’s caramelized fruit products show clean label alternatives and can be labeled as a natural flavor. Manufacturers may label these as “100% Apple” or “100% Pear” on the product’s ingredients statement. Carbonated apple nectars often contain Class IV caramel colour.


Malta is a malt-based carbonated soft drink common in Latin America and Africa. Although it is non-alcoholic, malta is similar to beer in that it requires a positively charged Class III caramel (such as DDW 301 or DDW 304).

The Isoelectric Point of a positively-charged Class III caramel is between pH 5.0 and 7.0. Malta, a positively-charged product, has a pH around 4.0. The similar positive charges on the caramel and malta proteins prevent flocculation in this beverage.

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