A new flavour joins our iconic Crispies range: Salted Caramel

At Sosa Ingredients we always look to bring novelties to our customers, and this time we do so by innovating at the very heart of one of our most recognised ranges. We’re introducing Crispies Salted Caramel: crunchy inclusions of intense salted caramel —firm pieces with a caramel beurre salé flavour— available in three formats that behave differently in the mouth and against moisture. A new, ready-to-use flavour designed to reinforce taste and texture in fine pastry, ice cream, chocolate work, viennoiserie and specialty beverages.

With this launch we expand and innovate within one of the most important families in our catalogue —the freeze-dried range—, and we do it to prove that our Crispies are not merely decoration, but a fundamental contribution of flavour and texture. We bring the global sweet-and-salty trend into the workshop with a contemporary twist, turning this new flavour into the engine that reinvigorates the whole category.

Why salted caramel? Nostalgia, sweet-and-salty and functionality

Salted caramel is a flavour that awakens indulgent memories and a warm sweetness. The subtle salty contrast makes it rounder, more intense and more memorable in the mouth. Its balance between caramel, butter and salt notes brings depth and persistence, and its enveloping profile makes it especially versatile for haute-gastronomy creations.

This is no passing fad. The salted caramel products market was estimated at around USD 3.2 billion in 2025 and is forecast to reach roughly USD 5.4 billion by 2035 (Fact.MR, 2025), driven by consumer preference for indulgent flavours in confectionery, pastry and dairy. Europe and North America lead demand, while Asia-Pacific is emerging as a high-growth region — a pattern consistent with the deep roots of beurre salé in the French pastry tradition.

The success of salted caramel for the Crispies range is explained by the convergence of three forces:

• Nostalgia and tradition. Throwback flavours that connect with consumer memory.
• Sweet and salty. An addictive combination (sweet x savoury) that amplifies the taste sensation.
• Functionality in the kitchen and workshop. A variety of possible textures: creamy, liquid, melting and crunchy.

The touch of salt is inspired by the beurre salé tradition and by fleur de sel —a nod to the Guérande school—, which lends the caramel that fine saline layer that rounds out the whole.

The 3 formats of Crispies Salted Caramel

The new flavour comes in three versions — three distinct mouth experiences and multiple applications, depending on the flavour intensity and moisture resistance each preparation calls for.

Crispy Salted Caramel

Golden-brown pieces that stand out for their loose flow and firm consistency. They deliver an authentic crunch and the most intense salted caramel flavour in the whole range.

• Flavour intensity: high.
• Moisture resistance: low.
• Texture in the mouth: crunchy.
• Ideal for: dry applications (viennoiserie, biscuits) and chocolate fillings (bars, sweets).

Important for storage: as it carries no wet proof coating, this version is hygroscopic. In its applications it must be protected from moisture with desiccant sachets, and it is not the option for direct contact with creams, ice cream or moist media. For those uses, choose the Wet Proof version.

Crispy Salted Caramel Wet-proof

Firm pieces of intense salted caramel coated by a blend with cocoa butter. Thanks to this wet proof barrier, each golden-brown granule keeps its texture unaltered on direct contact with moist media.

• Flavour intensity: medium-high.
• Moisture resistance: high.
• Texture in the mouth: crunchy core that melts in the mouth.
• Ideal for: toppings on ice cream, plated desserts, pastry and specialty beverages; chocolate (bars) and pastry fillings.

This is the version that guarantees a lasting crunch in ice cream and in any preparation involving moisture. The cocoa-butter barrier also acts as natural protection and extends its shelf life in the display case.

Peta Crispy Salted Caramel

Effervescent cores coated by a blend of cocoa butter, caramel powder and fleur de sel. Its hydrophobic coating lets the granules keep their firmness and their bubbling capacity for longer, adding a surprising dimension to the sweet-and-salty profile.

• Flavor intensity: low.
• Moisture resistance: medium.
• Mouthfeel: melting in the mouth and effervescent surprise.
• Ideal for: toppings and preparations where the popping effect elevates the consumer experience (plated desserts, ice cream, specialty beverages).

Comparison table: Crispy vs Wet Proof vs Peta Crispy

Rule of thumb: the greater the moisture resistance (Wet Proof), the more freedom to work in contact with creams, ice cream and beverages without losing the crunch. For maximum flavour intensity in dry applications, the standard Crispy version. To surprise with a bubbling effect, Peta Crispy.

Composition and technology: the wet proof barrier

All three formats share an ingredient architecture designed to preserve texture and flavour:

• A piece with intense salted caramel flavour, the core of each granule
• Anti-moisture coating (in Wet Proof and Peta Crispy): a mix of cocoa butter, caramel powder and fleur de sel.
• Glazing agent: gum arabic.
• Popping sugar (neutral peta), responsible for the effervescent effect in Peta Crispy.

The cocoa-butter coating creates a hydrophobic barrier that ensures an optimal secondary shelf life in the display case and keeps the crunch even in contact with moist media. This is what sets the behaviour of Wet Proof and Peta Crispy apart from the standard Crispy.

Two technical warnings worth keeping in mind:

1. The standard Crispy (without Wet Proof) must not be used in moist applications without protection: it requires desiccant sachets in storage.
2. For ice cream, sorbets, creams or beverages, the version to use is always the Wet Proof. Not transferring the benefits of Wet Proof to the standard format avoids texture surprises in the final result.

Applications by category

Crispies Salted Caramel are not a simple decorative topping: they are a flavour and texture enhancer ready to be built into the base recipe. Their versatility brings the same iconic flavour to very different categories.

• Ice Cream Making Wet Proof as a topping or inclusion that holds its crunch in ice creams and sorbets; Peta Crispy for an effervescent finish.
• Fine pastry Fillings, coatings and finishes; it pairs especially well with Dulcey-type couvertures or neutral dairy bases, enhancing the notes of caramelised milk and butter.
• Chocolate work. Inclusion in bars, bonbons and fillings; the standard Crispy lasts 6 to 24 months in pure chocolate.
• Viennoiserie. A crunchy finish on croissants, brioches and viennoiserie pieces.
• Specialty beverages. Toppings and inclusions in shakes and signature coffees (use Wet Proof; serve immediately for in-drink inclusions).

The goal: that a single chef can deploy the flavour across three different categories at once —for example, an éclair, an ice cream and a drink— without giving up texture.

Download the full Crispies Salted Caramel brochure

Want to see the product sheets, the textures and every application in detail? Download the full Crispies Salted Caramel brochure, with the comparison of the three formats, the technical composition and examples of use in the workshop.

DOWNLOAD BROCHURE