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is all done with visually engaging video and sensory tables. “Health and wellness remain a priority for many consumers, and the desire for healthy indulgence shows no sign of waning. Lighter textures and formats, such as aerated chocolate inclusions, are one way to offer consumers more permissible options. We also see heightened interest in plant-based innovations, especially those that avoid allergens and are made with label-friendly ingredients,” says Philippe Bernay, commercial marketing lead for Cocoa & Chocolate, Europe. Next, visitors will head downstairs to level one to visit the of-the-art high-tech equipment, the sensory room allows for a wide range of sensory testing on anything from chocolate, Here, recipes are evaluated and tweaked until they have
engaging with Cargill’s in-house chocolate engineers.
Room for co-creation
Heading over to the demo kitchen and brainstorm room, visitors can co-create and collaborate with Cargill’s top chocolate engineers on their latest design – all the way from idea to execution. The demo kitchen accommodates a host of trials and tastings so that customers and partners can explore all three batch sizes and down-scaled industrial equipment in line with FSQR standards, the House of Chocolate® is the perfect home for inimitable chocolate experiences. In addition, world-renowned chefs regularly animate masterclass workshops and introduce artisans to Cargill’s gourmet brands, helping to deepen understanding and inspire creativity in the kitchen. Ambassador Chef Peter Remmelzwaal, who hosts some of the masterclasses explains, “here in our demo kitchen, we can demonstrate the exhaustive range of chocolate applications like moulding, enrobing, panning or baking onsite, helping
to stimulate inspiration and co-creation for novel chocolate treats. Our distributors and chefs visit the House of Chocolate decorations, helping to create success together.” Kristien Gerits, Principal Manager Food Europe at Caldic
agrees, saying “it’s not just a showroom – it’s really a place where you discover, innovate, co-create and tap into the ability to use sensory panels.”
The opportunity to innovate doesn’t stop in the kitchen, however. Customers can take their creations through to the next stage of production at the House of Chocolate® innovative pilot plant, where they can pilot their next innovation on small and medium production lines for early-stage chocolate, products. It hosts a scaled-down version of a chocolate production line, which allows customers to test a recipe’s potential before full-scale production begins, increasing
“Leveraging its unique position in the global food supply
chain, Cargill can provide its customers with a holistic view of the trends impacting cocoa and chocolate-based products and help them tap into these trends”
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