• Caramelised sugar: enriches flavour and provides a beautiful brown colour. Applications: meat and fish, herbs and spices, coffee and more.

• Aromatic caramel: provides a pleasant, mild flavour and a beautiful colour. Applications: bakery products and ingredients, dairy products.

• Caramel colour: gives foods an attractive, uniform colour that can be accurately matched to the product. The colour spectrum runs from golden yellow to deep red to dark brown. But even brown-grey is possible.
Applications: alcoholic drinks, bakery products, sweets, dairy products, meat products, animal feed, beer, soups and sauces.

• Caramelised sugar emulsion: gives a deep brown colour to products that would otherwise look dull. Major benefit: can be used in processes with a fat or oil stage. Applications: meat and fish products.

• Mocha: provides a refined, natural mocha flavour.
Applications: bakery products and ice cream.

• Caragglo: A caramel agglomerate that is finer, drier and less hygroscopic than ordinary caramel. Does not clot and is easy to mix.
Applications: the same as caramel colour.