Ripples & Sauces
Thick Chocolate Fudge Ribbon
Thick Caramel Sauce
Chocolate Fudge Sauce
Brandy Espresso Sauce
Maple Syrup Sauce
Cinnamon Caramel Swirl
|Sales markets||Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America|
|End-Use Categories||Bakery; Confectionary; Dairy; Desserts / ice cream; Ready meals; Sauces & Seasoning|
More products from Kanegrade UK
colours are created from the vibrant and diverse material found in nature.
Colours range from yellow, to orange, to red, to green, to purple, as well as
black and white.
Dosage can be adjusted to create unique shades, and we also create custom blends to achieve your ideal colour ...
Kanegrade develop flavours for leading Beverage, Bakery, Dairy, Savoury and Confectionery manufacturers. Use our flavours to boost existing aroma or introduce intense, lasting and unique flavour to your finished product. With over 40 years experience in the industry, we are ready to assist with your next ...More info
Pure Juice (NFC)
NFC Juice stands for ‘not from concentrate’ and is normally
pressed and filtered juice in its pure form. This can simply be packed and used
in beverages, or used to introduce fruit flavour in other applications. NFC
juice is not normally subject to any high-temperature processing.
Fruit Juice Concentrates
Kanegrade are Worldwide suppliers of Fruit Juice Concentrates, ranging from Apple to Watermelon and every fruit in between. The pure juice is concentrated and filtered into a liquid which can be used in a multitude of applications or even simply diluted back to pure juice strength. We also offer de-ionised...More info
Purees & Puree Concentrate
These contain juice as well as the fibrous material from the
fruit, to be used in applications such as smoothies. They are offered with or
without sugar, with or without seeds. We also have puree concentrates
available where water is removed to strengthen the flavour.
Also known as Distillates or Aromas, Fruit Esters are made
from condensing the volatiles during the concentration process, resulting in a
liquid with extremely high concentration of fruit aroma. These can be used in
flavour production, or directly in beverages to dramatically boost flavour.
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