LOUISVILLE, KY. — D.D. Williamson has developed an acid-proof, Class One caramel color that provides stability below pH 2.5. for North American customers. Caramel Color 520, a new option for food and beverage developers, is minimally processed and demonstrates superior stability in acid compared to standard Class One caramel colors, said Greg Kreder, product development scientist for Louisville-based D.D. Williamson.

For those customers exporting to the European Union, the new caramel color may be labeled as “Colour Plain Caramel” or “Burnt Sugar” depending on the function of the product. If flavor rather than color is the ingredient’s main purpose, “Burnt Sugar” is a label option.

D.D. Williamson will feature Caramel Color 520 in iced tea at Booth 625 during I.F.T. 10, the Institute of Food Technologists’ annual meeting and food exposition July 18-20 in Chicago.