New caramel adds protein to layering, bars
October 13, 2010
by Jeff Gelski
CHICAGO — Oringer has introduced a caramel that provides a 10% protein level without compromising the taste and texture of a traditional caramel. It may be used for layering, binding or as a filling in nutrition and energy bars. Oringer, a division of Brockton, Mass.-based Concord Foods, Inc., partnered with Fontera Ingredients, Chicago, to develop and market the caramel.
“This new product allows bar manufacturers to increase protein levels without sacrificing the taste that consumers demand,” said Rod Oringer, national sales manager for Oringer. “In the past, it was a challenge for manufacturers to find caramels that combine high protein levels with great flavor and texture. We are confident that our high protein caramel will meet all requirements.”