Natural Ingredients


depends on how its grapes are fermented, the more expertly fermented the beans, the better the final chocolate will taste. Unlike other fermented food processes, such as sourdough and yoghurt, where the fermentation process is often strictly controlled, cocoa beans of differing quality have traditionally been bulk-blended to create chocolate. This jeopardises the quality and taste of the chocolate, as too much variation can negatively impact the flavour. “At Puratos, our decades of research have led us to redefine the criteria for fermentation, including careful selection of high-quality wet cocoa beans, setting fermentation parameters that are expertly controlled, and implementing a strict professional drying process. These processes are the key ingredients for differentiating between an average and a naturally superior tasting quality chocolate,” explains Philippa. Although many consumers are feeling the proverbial pinch, when it comes to key drivers of choice in the chocolate category, taste still reigns supreme. Philippa says: “According to our most recent Taste Tomorrow research, UK consumers continue to prioritise taste – and by extension, quality – above price and portion size.


“This could be explained by chocolate’s legacy as an indulgent


treat – which becomes even more important in trying times, where occasions for consumers to indulge are less frequent or opulent. Indeed, new consumer research commissioned by Puratos found that while almost one third (30%) of UK consumers are cutting back on buying chocolate to save money, half (50%) don’t go for the cheapest option but instead keep buying quality they trust. Quantity is a consideration, but it should not be at the cost of quality. Premium value, therefore, is the coveted sweet spot.”


So, how do natural ingredients in chocolate create a better future for cocoa, I ask Philippa. “Transparency is really the root of a better future for cocoa – and natural ingredients fall under this umbrella, alongside sustainable sourcing and fairness for farmers. At Puratos, we understand that every piece of the puzzle – and every element of the supply chain – plays a critical role in raising the bar in quality standards, for chocolate, the farmers and their families’ lives. “That’s why we set up post-harvest centres close to our cocoa farmers, where expert fermenters master, monitor and improve the fermentation process, and check the quality of the cocoa beans to ensure that the final chocolate will have a consistently exceptional taste. In combination with training, fair and predictable payments, Cacao-Trace cocoa farmers receive an additional premium linked to the quality of their cocoa beans. It’s by creating value through improved taste and sharing that value back with our Cacao-Trace farmers, that we can improve the livelihoods of cocoa farmer communities and create a sustainable future. The post-harvest centre is also a symbol of our high commitment towards both farmers and customers. Once we select a cocoa farmer community to join the Cacao-Trace programme, we are committed to building a long term relationship with them. All these factors combine to create a better tasting, premium product for consumers – and a brighter future for the farmers who make it all possible. With such innovation led experts, natural ingredients doesn’t have to hinder the current products in confectionery at all. In fact, since talking with Hélèneand Philippa, I’m convinced that this upward trajectory in market growth not only means natural ingredients are good for the consumers, but good for industry too!


www.kanegrade.com Tel: +44 (0) 1438 742242 Email: info@kanegrade.com


NATURAL FOOD INGREDIENTS Kanegrade_Advert_185mm W x 120mm H.indd 1 KennedysConfection.com


Kennedy’s Confection August/September 2022 33 13/11/2019 11:10


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