Dips & Spreads

Recent savory, fruit and vegetable line extensions in dips and spreads – such as garlic,

honey, hazelnut, berry, and tomato – may contain lutein (Europe), caramel colour, carmine, caramelized fruits (apple and pear), and vegetables (miripoix) to enhance flavor identity. Click here for a reduced fat processed cheese spread formulation sheet.

Butter and Margarine

Food authorities have permitted coloured butter and margarine for centuries. Today, most countries allow for colouring, usually oil soluble beta-carotene or annatto, for use in standard margarine and butter applications.

Oil Technology

Caramel colour is normally water soluble. However, DDW has launched an innovative new application for our oil dispersible technology, allowing the use of caramel colour for dispersion into an oil based dairy system. Now, a naturally derived, rich brown hue is an option for manufacturers of cream cheese or other solid dairy spreads. Click here to learn more.

naturally coloured butter
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