Why caramel won’t go out of style
Caramel is a very well-known ingredient to a vast majority of consumers, regardless of their age or geographic location. For many years, caramel has had a strong acceptance when added to products such as pralines, cakes and pastries, ice cream, and more. Today, some of these products are considered beloved classics, while some others are exciting innovations. Whichever is the case, caramel in its many forms remains a favorite. Find here some interesting facts about caramel’s trajectory, and discover why consumers keep coming back for more!
Caramel highlights
- Today, caramel is the third most desired flavor in chocolate confectionery in Western Europe, after hazelnut and almond.
- Demand for caramel-flavored food has arisen since 2009.
- Over 4,900 caramel products have been launched in the past 5 years for the confectionery, bakery & pastry, ice cream and dairy segments, in Western Europe.
Characteristics of caramel
Caramel is a complex ingredient in terms of flavors and textures, as it can develop a great variety of them during its production. The most traditional way of making caramel is through the Maillard reaction. Here, the cooking temperature and time, among other factors, determine caramel’s main characteristics. The difference in resulting characteristics makes caramel types suitable for diverse applications. And this is one of the reasons for which it is possible to add real caramel to different product ranges.
To illustrate the flavor complexity of caramel, take a look at our Caramel Sensory Wheel and discover the flavors and notes that can be found in different types of caramel.
Caramel family tree
Officially ‘caramel’ is defined as being made from a mix of sugars, milk proteins (milk or cream) and fat. However, caramel has developed into different branches throughout the years and across cultures. Here we mention a few members of the caramel family:
Toffee: Butter is used instead of milk and the mixture is cooked to a hard-crack stage. British’s favorite.
Dulce de Leche: concentrated milk and sugar are heated at a lower temperature and for a longer time than regular caramel. Popular in South America.
Fondant: heated sugar and water that is cooled and tempered until forming a paste. Famous for cake decoration.
Fudge: Intermediary between caramel and fondant. Contains sugar, milk, butter, cream, cocoa and fats.
Cajeta: Caramel made with goat’s milk, with an earthy and slightly nutty flavor. Mexico’s original.
Salted caramel: regular caramel with higher addition of salt and/or flavor. Percentage will depend on the level of saltiness desired.
Source: Chambre Syndicale Nationale de la Confiserie
Caramel today and tomorrow
Though many classic caramel products are not going out of style, today’s consumers, especially millennials and centennials, love to experiment on new flavor combinations. A caramel taste adventure wakes up their cravings when this passes from ordinary to extraordinary. Adding a twist to your caramel creations will catch their attention and tempt their curiosity,
- Fudgy, toffee - an iconic taste present for decades
- Salted caramel, here for some years already but still growing - a perfect balance between sweet & pinch of salt
- Biscuity, custard-like, cheesecake-like - influence from desserts
- Burnt or smoky notes - more sophistication coming from Asia
- Infused caramel with coffee, beer - a wide array of combinations is possible to trigger consumer appetite for novelty
Keep in mind that creative flavor combinations give a premium touch to your creations.
Click below and get inspired on the many possibilities of caramel for confectionery, bakery & pastry and ice cream creations:
