Sauce / Soup / Dressing

The global $20 billion market for sauces, dressings and condiments will continue growing at 3% annually, according to Euromonitor International. Category growth will continue in ready meals, meal kits and prepared foods. Sauces and gravies usually contain water soluble (or dispersible) colouring, such as caramel colour or paprika, to enhance savory appearance. Marinades enhance visual appeal, as well as improve the flavor and texture of meat and vegetables.


The huge diversity of Asian sauces in this category translates to various caramel colour requirements for redness, salt stability, pH, viscosity, and flavor. High temperature and time in hot fill processing also factor into selection. Whatever the flavour trend, the amount of vinegar in a sauce impacts colouring or source choice.

Caramelized flavors are a growing trend in all types of sauce bases. They are often accompanied by actual caramelized pieces of fruits and vegetables.


Soup, whether liquid or dry, retort or frozen, uses water soluble colouring. Either canned or aseptic packaged soup requires a colour solution with excellent salt and heat stability.



Because salad dressings are a balance between water and oil systems, solubility requirements determine DDW’s colouring selection. If the dressing manufacturer does not prepare their own emulsions, DDW offers oil soluble products.

Cooking Oils

Vegetable-based cooking oil may include oil soluble forms of carotenoids such as beta-carotene, annatto, or paprika colouring in the yellow to orange hue range.

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