Cocoa and Ingredients
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Innovating withalternative ingredients
With cocoa supply disruptions driving up costs, the confectionery sector is turning to alternative ingredients and smarter production techniques to meet consumer demands.
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he global chocolate dynamic times, driven by disruptions in cocoa bean supply that have triggered a surge in prices. Despite these challenges, Cargill
is demonstrating how innovation and strategic investments can offer resilience and “We are in a position to help our bakery, ice
cream, and chocolate confectionery customers navigate volatile market conditions,” says Michiel van der Bom, Product Line Director, Cocoa & Chocolate, Food Solutions EMEA. At the heart of this support lies Cargill’s pressure faced by confectioners, particularly those grappling with the sharp increase in cocoa costs.
One of the key strategies Cargill has embraced is the creation of coatings and
=“By optimising ingredients and introducing alternative solutions, we can help customers maintain high-quality standards while reducing their reliance on cocoa, which
Kennedy’s Confection October 2024
innovations enable confectioners to deliver indulgent products without compromising on consumers now demand.
Cocoa production faces a variety of market cocoa, Cargill can help its customers mitigate these risks by offering alternative ingredients, as a part of its wider portfolio, that maintain high quality and sensory appeal. This ensures that consumers can enjoy indulgent or sustainability.
In addition to optimising cocoa usage,
the Deventer facility has been enhanced to cater to specialty market needs”
Evolving need for specialised products In addition to optimising cocoa usage, the Deventer facility has been enhanced to cater to specialty market needs. It features a fully
segregated production line for products free from nuts, along with another line for those that contain hazelnuts, ensuring safety and precision in manufacturing. Furthermore, the plant has the capacity to in sugar or contain no palm oil—appealing to the growing demand for healthier, more sustainable confectionery options. This includes the surging interest in vegan and low-sugar chocolate products, an area where Cargill is investing in a range of solutions at its Deventer facility to meet consumer’s evolving need for more specialised products, vegan, low-sugar or with no palm used in the recipe. Michiel comments: “Our partnership how we are developing a range of future-proof products to meet pressing consumer demands. Using its breakthrough technology, Voyage is decoupling foods from traditional source material to create new alternatives to the food and drink we love in ways that are even more sustainable, scalable, cost effective and comparable in taste and industrial application to their traditional counterpart.” Cargill will Voyage Foods’ cocoa alternative confectionery
KennedysConfection.com
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