2: A colourful rebrand
It has been a long and prosperous year and we have seen many changes to the industry. One particular highlight in the ingredients category was the major rebrand of Chr.Hansen. Back in May, Natural colours firm, Chr. Hansen completely rebranded
the company, and is now known as Oterra. The new name is inspired by the Latin word for earth. The rebranding
reflects the company’s commitment to “provide the world with colours from natural sources and contribute to food that is natural, authentic, safe and sustainable”.
Despite the significant changes to the brand, the company’s ownership and staff have not changed.
In a statement on the company’s new website, the brand explained that it is still the same company, with the same people and the “same global presence and full palette of stable, vibrant natural colours”. CEO, Odd Erik Hansen, said: “We have been producing natural
colours for more than 145 years now – our new name and brand identity are rooted in this proud heritage and reflect our belief that nature provides the best ingredients. “We help our customers meet the increasing global consumer demand for natural products by utilising the power of nature’s true colours and our unrivalled expertise in colours for food, beverage, and pet food.” The new name is the latest in a string of announcements for the company which was acquired by investment organisation EQT in 2021.
1: 100% pure cacao fruit
A key highlight in chocolate ingredient innovation was Cacao Barry’s launch of WholeFruit chocolate under its Evocao label. Teaming up with its brand Cabosse Naturals, which upcycles pulp and peel into a range of 100% pure cacaofruit ingredients, Cacao Barry developed WholeFruit – a new type of chocolate that has 40% less sugar than most consumed dark chocolates. It is also made from 100% cacao fruit, fruit typically discarded as waste. To achieve this, Cabosse Naturals collaborated closely with local cacaofruit farming communities in Ecuador to source high quality fruits. Through this collaboration, the time between harvesting and processing the cacaofruit into ingredients has been shortened to no more than five hours. According to the brand, freshly harvested cacaofruit is essential in preserving the “fresh fruity taste” and nutrients of the fruits that “distinguish WholeFruit chocolate”. Dries Roekaerts, Global Gourmet VP Barry Callebaut Group,
commented: “WholeFruit, the new type of chocolate, reflects a profound change in the way cacaofruit is perceived and used, and also in the way chocolate is made. It brings to life the common desire of farmers, chefs and consumers to leverage nature for completely new and unforgettable taste experiences.” Cacao Barry’s WholeFruit Evocao is the first signature expression of WholeFruit chocolate, and other flavour profiles are expected to follow in 2022.
It’s been an incredibly innovative year and we look forward to sharing with you the latest highlights and developments in the new year.
KennedysConfection.com Kennedy’s Confection December 2021 19
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