Spice Blend / Dry Seasoning

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

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

taco seasoning

Meat Seasoning / 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.

Oil Dispersible Technology

DDW offers proprietary oil dispersible technology for plating onto salt or sugar for even colour distribution, reduced clumping and less colour loss onto equipment. DDW utilizes its oil dispersible technology for many different types, hues, and blends of naturally derived colouring.Watch our video to learn more!

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