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Home
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Our caramels
Caramel news
R&D
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Our
Research & development
Creating, innovating, testing all applications
Our R&D experts are at the forefront of trends and are well positioned to develop, innovate and offer the caramels you are looking for.
Nigay brings its technical support to your projects designed to meet your needs.
Our motto: Creating caramels with endless possibilities!
With more than 450 references, we are constantly innovating to find your caramel signature!
Our
assets
| 1. |
FUNDAMENTAL RESEARCHExpertise and improved scientific knowledge of caramel molecules through fundamental research |
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FINISHED PRODUCTSHigh expertise in application tests in our experimental kitchen |
| 2. |
RAW MATERIALSKnowledge and control of raw materials: Organic, Fairtrade, Clean labelling, specific ingredients, RSPO... |
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Ready for use developmentsInnovation workshops & recipes |
| 3. |
MULTIDISCIPLINARY TEAMWith proven experience in: chemistry, sensory analysis, biscuits, pastries, chocolates, dairy products & ice creams, alcoholic and soft drinks |
6. |
AdviceTechnical support on our customers’ sites for caramel applications |
Caramels & Health
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Caramel & Health
Savour the taste in a healthy way
The word "caramel" is not limited to confectionery but refers to various products depending on recipes and applications (food, ingredients for flavouring, additives for colouring). Caramel is widely used in the food industry. Over time the question of a link between caramel and consumer health has been raised.
Caramel has not delivered all of its secrets yet. That's why, as part of our fundamental research policy, we promote theses, publications and partnerships with universities and public research organizations such as INRA, CERNAV and NUTRAVITA. These partnerships enable to use the research organizations skills to improve the knowledge of caramel molecules and caramelization reactions, in particular odorous molecules.
Investments in high-level analytical equipment (HPLC/GC-MS/MS-tandem) allowed us to develop our own analysis methods (published in scientific journals with international review) for the identification and quantification of specific molecules, such as 4-MEI.
Our monographs present an overview of the current knowledge about caramel, and especially aromatic caramels and caramel colours.
Monographs
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The essential
A simplified & accessible version
press, caramel consumers,
clients or prospective clients -
Going further...
The long version
Detailed scientific studies
for doctors, scientists
Key points to remember
Components of interest and potential risks in aromatic caramels and caramel colours
Potential risks
Heat-formed compounds which are the subject of a strict monitoring to ensure consumer safety
components of interest
components of interest and potential nutrition & health benefits
