NEWS | Industry Events
Nestlé introduces 70% dark chocolate made from the cocoa fruit
Nestlé has announced it has created a “unique” chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and therefore not adding any refined sugar. Nestlé plans to introduce the first product in Japan in the autumn of this year through its KitKat Chocolatory. Further products in other countries will follow next year, through some of Nestlé’s most popular confectionery brands. Nestlé has developed a natural approach, which allows it to
extract the pulp and use it in chocolate with no compromise on taste, texture and quality. Until now chocolate has been made with the addition of
refined sugars. This patented innovation delivers a chocolate using only one ingredient – the cocoa fruit. Patrice Bula, head of strategic business units, marketing and
sales at Nestlé, said: “We’re proud to bring chocolate lovers a new chocolate made entirely from the cocoa fruit without adding refined sugar. This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience.”
The cocoa fruit contains cocoa beans and cocoa pulp.
The pulp surrounds the beans, it is soft, sweet and white in colour. Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually removed, and the value is lost. Until now it has not been used as an ingredient to naturally sweeten chocolate. With the announcement , Nestlé believes it sets itself apart in the confectionery category by driving innovation and creating new, natural products. Nestlé brought Ruby chocolate to market in 2018 with KitKat, first in Japan and then across Europe.
Lyons Instant Coffee creates a stir
At What Price and Lyons Coffee have joined forces and are creating a stir vending. At What Price managing director Paul Allen said: “We have a very uncomplicated business model: we take brands and set out to establish them in the vending market. There’s hardly a week goes by when we aren’t contacted by a brand that has ambitions in vending and hopes to benefit from our knowledge, our experience and our contacts in the industry. “When it came to Lyons Instant Coffee, the roles were reversed: we did the wooing. It began when we saw an article about how well Lyons Signature freeze-dried coffee was performing. “We thought there was an opportunity for a strong brand with a distinctive heritage to have a similar impact in vending. We made what we considered to be a strong case in favour of launching the brand back into vending. “The team at Lyons agreed. If you look at the marketplace, you’ll see it’s heading in the
direction of bean-to-cup; but there’s still a place for instant coffee in vending, as there’s still a place for in-cup products in OCS.
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