Spice Blend / Dry Seasoning

DDW > Applications > Savory / Seasoning > Spice Blend / Dry Seasoning

Blends of herbs and spices need color to help define the flavor for consumers. Examples include tandoori, curry, Cajun and chili. Paprika and turmeric contribute both flavor and color to a seasoning blend. Food companies may label these either as a flavoring or a coloring. Added coloring helps to ensure consistency from batch to batch.

Oil Dispersible Technology

DDW offers proprietary oil dispersible technology for plating onto salt or sugar for even color distribution, reduced clumping and less color loss onto equipment. DDW utilizes its oil dispersible technology for many different types, hues, and blends of naturally derived coloring.

Watch the following video to learn more:

watch ddw the color house video about oil dispersible caramel colour for sauces soups dressings spices seasonings dry blends

Consumers find instant noodle seasoning in flavor packets that accompany dried, pre-cooked, ramen noodles. This sector demands large quantities of powdered, Class III or IV caramel color, turmeric and beta-carotene on all continents, especially Asia. Packets of fish or poultry flavoring may contain Class I caramel color for a yellow-brown hue.

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Meat Rubs

A dry meat rub — added to the surface of meat or poultry prior to cooking — offers advantages over a (wet) marinade. Benefits include longer shelf life, ease of use, and less chance of burning during the cooking process.

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