Cocoa and Ingredients
Are there specific cocoa bean varieties or origins that your company specialises in, and how do these choices impact the flavour profiles of your cocoa ingredients? CF: We specialise in Venezuelan cacao beans, known for their complex flavours with notes of almonds, fruits, malt, and vanilla. The genetic diversity of Venezuelan cacao creates a wide range of flavours. JO: We exclusively work with Cacao Fino de Aroma, celebrated for its fruity, flowery, and nutty malt notes. This unique cocoa type shapes the distinctive flavour profiles of our cocoa ingredients.
How are you responding to the growing demand for healthier cocoa and chocolate options, such as low-sugar or functional cocoa ingredients? CF: We incorporate natural sweeteners like yacon and coconut sugar, aligning with clean label trends. Our focus on sustainability and minimal processing caters to health- conscious consumers. JO: We’re committed to developing low-sugar and functional cocoa ingredients, such as oat milk plant-based options and natural sugar alternatives like panela and coconut sugar. KC: A key focus area for us over the past year has been on achieving sugar reduction through our cocoa products, which, of course, needs to be balanced with a high-quality sensory experience. Our recently launched Gerkens® Sweety range is one example where we are meeting all these demands. It enables 30% sugar reduction, in a natural way,
without compromising on great chocolaty taste. The Sweety Range consists of two Gerkens® cocoa powders, each with a unique flavor profile, low in bitterness, with a strong well- balanced chocolaty taste and a strong sweet perception. As a result, less sugar is needed in the final application, and it is just as tasty.
In line with clean label trends, what efforts have you made to provide natural and minimally processed cocoa ingredients? CF: We prioritise natural and minimally processed ingredients, using fewer additives and focusing on purity. Our commitment aligns with clean label trends, and we utilise unprocessed sugar alternatives like panela. JO: We use fewer, more natural ingredients, preserving the authenticity of our cocoa ingredients. We focus on clean label products and new formulations with unprocessed sugar alternatives. KC: Clean labels and natural origins are a trend that’s here to stay even in indulgent food categories such as confectionery. Consumers are becoming more and more conscious about the ingredients in the products they consume with six in ten saying they are likely to look at the ingredient list when shopping for packaged foods and beverages. Our Gerkens® GS Range is a premium selection of seven dark cocoa powders which have an alkalisation level below 7%. This means that they don’t require alkalizing agents to be labelled on the ingredient list when used as an ingredient in composite food products, helping our customers produce label-friendly products.
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