Cocoa and Ingredients
Are there any new or unique flavour profiles or cocoa ingredient blends you have introduced to cater to evolving consumer tastes? CF: Our Selected Origins portfolio allows a journey through various flavour profiles reflecting the unique attributes of the regions where the cocoa is grown, catering to consumers seeking complex flavour experiences. JO: We’ve introduced an ‘Oat M!lk’ portfolio, natural sugar options, and non-sugar added alternatives to meet the evolving tastes of conscious consumers. KC: With most sweet categories being driven by new flavour development, creating products that surprise and delight consumers is currently all the rage. At Cargill we offer a wide range of chocolate flavours and regularly update our flavour palate to reflect evolving consumer tastes and market demand. We also offer co-creation sessions with our customers at our newly built House of Chocolate, a collaborative space where we help brands explore market trends, brainstorm concepts, and bring new products to life.
Can you share insights on current market trends and consumer preferences in the chocolate and cocoa ingredient sector? CF: Consumers seek allergen-free, plant-based options, natural sugars, ethical sourcing, and traceability. Our initiatives align with these trends, promoting transparency and sustainability. JO: Plant-based, natural sugars, and caramel flavours continue to captivate consumers. The market trends towards health-conscious and indulgent options, and we’re addressing these preferences.
26 Kennedy’s Confection October 2023
KC: On the flavour front, bold, retro flavours are gaining momentum. In both gourmet and industrial chocolate sectors, brands are leveraging childhood favourites like chocolate orange, mint chocolate chip, cookie and marshmallow to add a touch of comfort and nostalgia to their products, though often updating these traditional tastes with a contemporary twist. We also know that consumers eat with their eyes, so bold colours – from the darkest of darks to the brightest of whites – help catch the eye and excite the palate.
How have you addressed recent supply chain challenges, such as climate change impacts or global transportation issues, and maintained a reliable supply of cocoa ingredients? CF: Our commitment to soil health and sustainability practices helps mitigate climate change impacts. We also explore innovative transportation methods,
like using
sailboats, to reduce our carbon footprint. JO: We provide advice to producers to address crop concerns before they impact our clients. Our research and development efforts enhance productivity and resilience, ensuring a reliable supply. KC: Overcoming obstacles such as complex supply chains with multiple participants and streamlining the administrative requirements of managing vast amounts of data is one of the biggest supply chain challenges with cocoa. The more we know about our ingredients, at various stages in the chain, the better we can take steps to secure and manage our quality of supply, target our programs, and improve our sustainability activities that benefit farmers and their communities. Transparency and traceability are key to ensuring a thriving cocoa sector, particularly in the face of immediate challenges such as transportation issues or the impact of climate change.
KennedysConfection.com
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