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Sethness Products Company is a worldwide leader in the production of Caramel Color. We focus purely on Caramel Color, so naturally, we offer the highest-quality Caramel Colors on the market today. Sethness provides the largest selection of liquid and powdered Caramel Colors for a wide variety of food and beverage applications. From our minimally-processed Class I Caramel Colors, to our cola-friendly Class IV Caramel Colors, Sethness offers an extensive line of Caramel Colors to fit every application need. To address the consumer demand for clean labels and “Free From” ingredients, Sethness is proud to offer a multitude of clean-label options including gluten-free, allergen-free, Certified Organic and Non-GMO Project Verified Caramel Colors. For over 135 years, Caramel Color has been our sole business. It’s our passion.
Simply put… Sethness is Caramel Color.


Sethness Caramel Colors for Meat Replacers and Substitutes (Plant-Based Proteins)

As consumers continue to desire a more sustainable and healthier lifestyle, the addition of plant-based proteins to fortify a variety of meat applications expands to satisfy their need as well. Consumer demand for vegetarian or vegan products will increase as they try to limit their meat intake, so our industry has seen a rise in the use of Pulse Proteins like peas, beans, nuts, lentils, quinoa, chickpeas, etc. as meat substitutes...Read More Read Here


Class I Caramel Color Nutritional Update

Sethness Products is pleased to announce a reduction to the stated sulfite levels of our Class I Caramel Colors and Caramelized Sugar Syrups to <10 ppm on our Nutritional statements. No ammonium or sulfite compounds are allowed in the production of Class I Caramel Colors. These minimally processed Class I Caramel Colors are often referred to as “Plain”, and they are the fastest growing segment in our industry.

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Snack Food and Wholesale Bakery, March 2018: Consumers looking for ethnic experiences create opportunity for innovation

This is an excerpt from an article published in the March 2018 issue of Snack Food & Wholesale Bakery, which includes an editorial contribution by Brian Sethness. To read the complete article, go to our link below.

Written by Joyce Friedberg

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