Meat / Poultry / Fish / Egg

Research chefs continue to stretch the boundaries of convenience foods by developing products with the look of “prepared at home” meals that expand taste while creating an enticing appearance. Many regions around the world allow for natural colouring on cooked meat, poultry and seafood. Roast beef, meat pies, black forest ham, pastrami, sausage patties, roasted chicken or turkey, salad-ready chicken strips, and processed fish all may utilize caramel colour.

Other natural colourings can also serve to determine the hue of an application. For example, in some European countries, carmine reddens sausage links. Meanwhile, carotenoids can deliver or be used to achieve an egg yolk hue.

Want your product to have a savory, appetizing appearance that makes one’s mouth water? DDW caramel colour and natural colours will enhance the colour of cooked meat, poultry, or fish.

Our caramel will enhance the colour of cooked meat, poultry or fish. It will create a savory, appetizing appearance that makes one’s mouth water. D.D. Williamson manufactures more than 70 different liquid caramels and 20 different powdered caramels.

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If you have any questions or need further assistance with your particular application, then please contact us. Caramel colour, a naturally derived colouring, can improve the appearance of roast beef, chicken, fish and other meat products. Read our exclusive PDF file for technical tips on using DDW caramel colour in your cooked meat and poultry.