COCOA & CHOCOLATE INGREDIENTS
Sugar reduction in cocoa powder from Cargill
Kennedy’s Confection speaks with Philippe Bernay, Commercial Marketing Lead for Cargill Cocoa & Chocolate – Europe, who gives us more detail on the newest developments in cocoa powder.
Gerkens® DB400 cocoa powder Across the EMEA region, the colour of cocoa and chocolate products is a crucial factor influencing consumers’ preferences. Our research finds that these consumers seek dark brown products with a strong chocolatey promise, especially in confectionery and bakery segments. In response, Cargill developed Gerkens® DB400, a dark brown cocoa powder that addresses this growing demand. With its deep tonal aspects, dark richness and delicious taste, it brings a touch of magic to a wide range of applications. This distinctive cocoa powder was created using state-of-the-art Dutch processes and effective innovation capabilities, thus offering superior consistency in sensory experience. To bring the product to market, Cargill invested in new processing capabilities at our Yopougon processing site in Ivory
Coast, as part of a $100 million expansion of the facility completed in 2021. With the new technology in place, we are now equipped to supply the full range of our customers’ needs, from delicate light to intensely dark Gerkens cocoa powders. While the Yopougon expansion was driven by unprecedented demand for our cocoa and chocolate products, it also supports
Cargill’s larger vision to transform the cocoa sector by improving the lives of cocoa farmers and their communities. With this investment we created 85 full-time local jobs and hundreds of indirect jobs. In addition, we are working to further expand sustainability and supply chain traceability programs in the country.
Gerkens® Sweety Cocoa Powders Sugar reduction is driving a new era of beverage innovation, propelled by consumer demand for products made with fewer calories and less sugar. Preferences for natural ingredient solutions are also on the rise, yet taste remains the most important factor in purchase decisions. Cargill’s new Gerkens® Sweety cocoa powders allow beverage manufacturers to hit the sweet spot for all these demands: less sugar, natural reduction and great taste. Developed specifically for chocolate beverages, Sweety cocoa powders enable 30% sugar reduction. Cocoa powder is an ingredient that brings bitterness to the flavour of the final application and sugar is used to offset that bitterness. The Sweety cocoa powders are low in bitterness, with a strong well-balanced chocolaty flavour and a sweet perception. As a result, less sugar is needed in the final application, enabling sugar reduction without additional sweeteners or artificial ingredients. Equally important, sensory testing with both adults and children affirm Sweety’s chocolaty flavour is a hit with all ages. Cargill currently offers two products in the Sweety cocoa powder range, each with a unique flavour profile to cover
a spectrum of consumer tastes. SRB100 has a stronger chocolate/cocoa flavour, while SRB200 delivers a creamier, milder flavour. Additionally, our Gerkens® Cocoa Engineers have the capabilities to further tailor-make cocoa powders targeted for sugar reduction based on customer requirements.
KennedysConfection.com Kennedy’s Confection October 2022 21
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
