Helping You Get the Brown You Need
Whether it is reinforcing rich meaty notes in savory foods, or refreshing cola flavors in sweet goods, brown is an important color for the food industry. There are lots of solutions for producing these much desired hues and we know it can be tricky to find the right one, so let us help you!
Explore our helpful data below, or get in touch with our experts straight away!
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The Classic Caramel
Caramels, produced by the controlled heating of sugars, are the world’s oldest food color, being used in brewing as far back as the 19th Century. Their bold colors and great stability make them the perfect pigment for a whole host of applications. Produced in our Spanish caramel production facility, Oterra can offer a complete range of caramels in the format to suit you.
Check out our caramel product list for more info on the range.
Product list
Caramel Alternatives
Whilst caramels are perfect for wide portfolio of products, there are situations where an alternative may be more appropriate. Malt extracts and blends of naturally derived pigments can offer a range of shades across the brown spectrum. For a cleaner, ‘fruit juice’ labelling, there is our cooked apple juice concentrate, Simply Brown.
For a full summary of the brown options available, check out our explainer ‘make your brown products clean label’. In this booklet we explain the origins of the colors, their advantages and also some things to watch out for!
Download Our Explainer
Download nowWarm and comforting: consumer perceptions of brown in food
Ever wonder what our consumers feel about brown? Does it appeal to them, what emotions and flavors does it inspire within them? In our 2024 color insights survey, we asked 10000 consumers across 10 countries these very questions and the results were fascinating.
Browns shades are populare, with 83% of Global consumers finding them appealing
They associate it with feelings of warmth, organic and naturality. It is a comforting color, simple and calming.
When it comes to flavor expectations, in sweet foods, it is classics like chocolate and spices such as cinnamon that dominate globally. For savory foods, salty and strong are common impressions across the globe, but deep diving into the regions reveals more nuance. In sauces, for example, European and North American consumers associate a brown sauce with barbecue flavors, in Asia Pacific, the expectation is for a sweeter sauce with Latin America expecting something saltier.
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