Olam Launch No Added Sodium Dark Black Cocoa Powder

636138512202421230cocoa powderweb (1).jpg

04 Nov 2016 --- Olam Cocoa is marking 70 years of Joanes with the launch of a sodium dark cocoa powder with no added sodium, opening a new product development & innovation center and inaugurating a sustainability program to improve yields and good labor practises amongst growing communities. Olam Cocoa opened the Cocoa Product Development & Innovation Centre at its llhéus processing facility yesterday (Nov 3) - and to coincide, launched the AJ11PK cocoa powder which it says meets the growing market demand for lower sodium products. 

AJ11PK cocoa powder has been developed for the Brazil and South American markets and especially launched to celebrate leading Brazilian cocoa brand, Joanes. It can be used across multiple applications, including chocolate, confectionery, compounds, dairy, bakery goods, ice cream and fillings.

Olam says its new innovation aligns with Pan-American Health Organisation (PAHO) policy to reduce dietary salt intake amongst South American consumers by giving them a high quality alternative. PAHO is advocating a salt reduction target of consuming less than five grams per day by 2020.

Olam Cocoa has developed a unique technology to bypass the need for added sodium which is traditionally added as an alkalizing agent during processing to give dark cocoa powders the desired color, and therefore increases the overall sodium content of the end-product. Using its method the cocoa powder does not need sodium processing and is less bitter than other classically produced dark cocoa powders.

“Our investment at Ilhéus is the latest in our efforts to support customers in their own region with both new concepts and existing product refinement, thus significantly reducing their time to market. The development of the AJ11PK cocoa powder was directly inspired by our Latin American customers’ needs for an alternative. The result – a fantastic tasting black cocoa powder with no sodium,” says global head of cocoa product development and innovation, Rinus Heemskerk.

Dedicated Product Development and Innovation (PDI) team members now join Olam Cocoa’s expanding, global team of technical experts based in its other five Cocoa Innovation Centres located in the Netherlands, Singapore, Spain, USA and the UK.

Sustainable Cocoa Farming in Brazil

Olam sources from a network of around 1,000 Brazilian farmers and is to expand its Olam Livelihood Charter (OLC) program to help improve yields, quality and incomes. Brazil accounts for approximately 10 percent of Olam Cocoa’s global processing with products like natural and alkalized cocoa powder, cocoa butter and cocoa liquor.

Brazil represents a crucial segment for Olam Cocoa, not only as a foothold in the critical Latin American market, but as Kidambi Srinivasan, cocoa business head for Brazil, explains, the country is important within the company’s global portfolio.

“Utilising our origination experience to establish strong relationships with Brazilian cocoa farmers and co-operatives is key to building world class traceability and sustainability partnerships with our suppliers and customers. This, coupled with Olam Cocoa’s continued investment in Joanes’ first - class products, services and innovation, is helping to strengthen customer relationships across the continent and beyond,” he says.

To contact our editorial team please email us at editorial@cnsmedia.com

Olam Cocoa

Collapse

Olam Cocoa is an integrated cocoa business that supplies cocoa beans and cocoa products. Olam Cocoa a leading originator of cocoa beans, a globally leading cocoa processor, and the world’s foremost focused supplier of cocoa beans and cocoa products.

Cocoa beans are sourced from all major origins across Africa, Asia and South America, and Olam Cocoa’s portfolio of respected brands is spearheaded by the iconic deZaan, with its heritage of more than 100 years of excellence. Alongside it sit African origin brand Unicao, South American origin brand Joanes, the well-established Macao cocoa powders and Britannia confectionery and speciality fats brands, and the recently launched Huysman cocoa powder brand. Olam Cocoa has six Cocoa Innovation Centres worldwide that are dedicated to product and application R&D for customers, and processing, refining and milling presence in the main cocoa producing countries, as well as in, or adjacent to, primary consumption markets in Europe, USA, Canada and Asia.

Alongside a substantial operational infrastructure, Olam Cocoa recognises the clear responsibility to operate sustainably and Grow Responsibly. As one of the world’s leading suppliers of sustainable cocoa, Olam Cocoa is accelerating progress towards the goal of 100% traceable and sustainable cocoa volumes from its direct supply chain by 2020.

Product Information

Recent Olam Cocoa product launches include:

•    deZaan D11BK is the first ever nib alkalised black cocoa powder that offers superior sensory properties and colour impact without any added sodium. D11BK is the ideal black cocoa powder for perfectly balanced recipes.

•    deZaan Fresco Cacao (F11FR) is an innovative, all new cocoa powder that manages the balance between bitterness and acidity to create new application opportunities. F11FR is perfectly suited for yogurt-based applications, and the natural acidity of fresh, fruit flavoured food products is both subtly enhanced and finely balanced by the flavours of the cocoa, without bitterness.

•    deZaan Cocoa Mass Thins provide enhanced flexibility and efficiency during production and supports manufacturers with more options for crafting products with the finest chocolate flavours.

•    Unicao BM2001 Cocoa Mass is a Côte d’Ivoire whole bean roasted cocoa mass that gives distinct West African cocoa flavour expression and provides end products with a rich, full flavoured bouquet.

Unicao BM2001 Cocoa Mass is a Côte d’Ivoire whole bean roasted cocoa mass that gives distinct West African cocoa flavour expression and provides end products with a rich, full flavoured bouquet.

Related Articles

Food Ingredients News

Damning cocoa report: Decade-long efforts to improve cocoa sector falling way short, claims NGO

20 Apr 2018 --- A damning report into the cocoa sector claims that widely touted efforts in the industry to improve the lives of farmers, communities and the environment made over the last decade are having little impact. Despite many of the big players in the cocoa and chocolate supply chain working on sustainability issues like trying to eradicate child labor and stopping environmental damage like deforestation, the efforts of companies and governments have very little influence, according to the Cocoa Barometer 2018.

Food Ingredients News

Sugar beets: Tereos’ cooperative growers benefit from good results

20 Apr 2018 --- To help support its cooperative growers in the post-quota era, Tereos was the first group in Europe to guarantee growers a minimum price for their sugar beets and implement measures to bolster the cash flow of their farming businesses.

Business News

Nestlé sales edge up in Q1, on target to grow by 2-4 percent this year

19 Apr 2018 --- Nestlé has reported a “solid” start to the year with organic growth of 2.8 percent and sales edging up 1.4 percent to CHF 21.3 billion (US$22bn). The Swiss transnational food and drink giant says that excluding the US confectionery business which was divested at the end of March, organic growth was 2.9 percent. RIG (Real Internal Growth) accelerated to 2.6 percent and continued to be at the high end of the food and beverage industry, while pricing was 0.2 percent, largely reflecting lower levels of inflation in emerging markets.

Food Ingredients News

Making agricultural sustainability mainstream: Olam launches AtSource

18 Apr 2018 --- Global agri-business, Olam International, has launched AtSource – a sustainable and traceable sourcing solution that provides unrivaled environmental and social insights into the journey of agricultural raw materials and food ingredients from the farm to manufacturing and retail customers. AtSource will also enhance Olam’s ability to assess and positively influence the environmental footprint of the 4.7 million farmers in the company’s supply chain, the vast majority of whom are smallholders growing crops such as cocoa, coffee and cashew in emerging markets.

Food Ingredients News

Lighter enjoyment: Trends and innovation in breads & pasta

17 Apr 2018 --- Lightness in alcohol content, sweetness, flavor and texture, as well as portion size, is gaining momentum in food and beverages as consumers continue to look for ways to eat and drink more healthily and light, yet still fully enjoy what they love. Innova Market Insights tipped the no. 2 trend for 2018 as “Lighter enjoyment,” and it’s evident how a less-is-more attitude is trending in a wide range of food and beverage categories. But how does lighter enjoyment translate when it comes to carbs, in particular breads and pasta? 

More Articles