Burnt sugars are produced only from sugar(s) and water.
Stable in beers
"Clean Labelling": caramelized or burnt sugar if they bring colour and taste to finished product
Colouring power: from 5000 to 15000 EBC.
From yesterday to today…
Established in 1855, Nigay began processing potato starch. In 1973, Nigay purchased the company and know-how, Mombron et Bon a manufacturer of aromatic caramels and caramel colours.
The company today is still in family ownership and is managed by Henri & Yves Nigay, the 5thgeneration.
Our skilled & dedicated staff are at the heart of our business' success and share Nigay's values in respecting the old and embracing the new : TRADITION & INNOVATION, DURABILITY & PROGRESS, ETHICALLY & RESPONSIBLY MANAGED...
Nigay embraces the ethos of sustainable development in the company's corporate development strategy.
...Our engineering expertise integrates state-of-the-art equipment with our unique processes ; we strive towards plant optimization and improved flexibility whilst keeping focus on full traceability.
...commitment to research: Nigay's efficient plant design is grounded on our expertise in fundamental caramel chemistry. Our knowledge base is enhanced by collaboration in molecular chemistry research with leading organisations such as INRA, CERMAV and NUTRIVITA, especially exploring the caramelisation process.
Investment in sophisticated laboratory equipment has allowed Nigay to develop its own analytical methods for the quantification of specific molecules such as THI and 4-MEI.
...investment in people: our training programmes are designed to ensure Nigay's principles are cascaded from the Boardroom to all staff.
..quality, safety and environmental sustainability are our cornerstones.
...innovations: our R&D department develops new products tailored to specific customer briefs and is in tune with the market trend for clean label caramels.