Our caramel expertise
Our caramels, fillings, toppings
and sauces... will take you
to a world of indulgence
Our Cara’Fill
range
Metarom develops countless ranges of caramel fillings, as well as other warm and fruity notes, which can be used as coatings, for injecting or extrusion, before or after baking.
Thanks to our dedicated R&D department and constant investments in new production tools, we are able to create and innovate to come up with endless opportunities of indulgence.
Our range of tasty solutions are centered around expertise in rheology, bake stability, naturalness and raw material origin.
Our Cara’Taste
range
Cara'Taste is a range of sauces and caramel flavorings which can be used in a number of applications.
In dairy products, ice cream, biscuits, beverages and candy products, the technical and organoleptic properties of caramel flavorings will meet all your needs.
Our wide range includes classic sauces and toppings as well as unusual ones, and we are constantly developing customized versions to suit your needs.
We can also
Find out what we can do for you
Fluid
Thickened
Gel
Short
Stringy
Texture & rheology of fillings
Measuring viscosity and yield stress helps us predict a filling’s texture and mouthfeel as well as its behavior during use (pumpability and flow)
Our case studies
Your needs change,
Your needs change,
so do our solutions
Our Market Newsletters
Metarom has been sharing resources linked to trends in the various sweet food markets since the beginning of 2021.
We are currently analyzing 7 sectors: cereal products (cookies + yellow dough), ice cream, dairy products and plant-based desserts, non-alcoholic soft drinks, beer and spirits.
Marketing teams are analysing the trends in these markets, changes in flavor notes, regulatory updates, etc. Translated into English and German, our Lettres Marchés – or “Market Newsletters” – is a library of important resources of information for food manufacturers.
Science
should be shared!
Do you know what caramel, concrete and toothpaste have in common from a rheological point of view?
Marie, R&D engineer for Caramels, answers the question and demystifies thixotropy in an article which can be downloaded for free in a single click.