Cargill Cocoa Launches Range of Clean Label Coatings and Fillings

01 Mar 2017 --- Cargill Cocoa & Chocolate has launched new additions to its coatings and fillings range offering extended capabilities to manufacturers, with innovations designed to answer key trends and fulfil consumer needs and preferences.

Each of the coatings and fillings responds to a trend identified in Cargill Cocoa & Chocolate’s recently issued Trends report, namely: Healthy, Sustainable and Clean, and Indulgent. Cargill Cocoa & Chocolate report highlighted key sector trends to help manufacturers develop their next winning innovations – and stay ahead of consumer tastes. Based on consumer and market observations, insight gained from interactions or projects with customers, the report highlights trends across four key themes: Healthy, Sustainable & Clean, Premium and Indulgent.

FoodIngredientsFirst recently spoke with Harold Poelma, President of Cargill Cocoa & Chocolate: “Consumers are looking for more in terms of indulgence, our customers are looking for opportunities in the premium end of the market and there is a strong interest, in chocolate in general.”

“Sugar reduction is an area where we see a lot of growth, in confectionery and other applications,” explains Poelma, “Consumers want their products to taste good, but they also want them to be healthy. There are several opportunities for reduction in sugar using natural sweeteners such as stevia in chocolate, as well as ingredient compounds, so that is quite interesting for us.”

According to Poelma, the demand for clean label is also applicable in chocolate. “Clean label continues to be a very strong trend for the foreseeable future,” he says, however, “It’s less obvious to have clean label chocolate but there are certainly opportunities for Cargill here. Coatings and fillings also allow for different colors, which are obviously a very attractive feature, so we have a range of natural colors and flavors, including lemon, which offer clean label solutions to our customers.”

Healthy
According to Niklas Andersson, Marketing Director Cocoa & Chocolate Europe at Cargill Cocoa & Chocolate, the way in which diet affects health and wellness is increasingly on consumers’ minds, leading them to avoid ingredients perceived as unhealthy and look for those perceived as healthy. As concerns around obesity continue, sugar reduction remains a key concern.

• Reduced sugar – for those torn between the desire to indulge and making healthy choices, these coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on manufacturers’ end products.

• Source of protein – the trend for protein continues to grow. Breaking free from sports nutrition, protein has now moved mainstream. Packed with around 20% protein, these coatings and fillings are ideal to contribute to the protein claim of cereal bars, biscuits and other final applications with no taste trade-off.

Sustainable and Clean
Where food comes from, how it’s produced, and its ethical and environmental cost, really matter to consumers. Certified chocolate products, verified by UTZ, Fairtrade, and Rainforest Alliance are becoming more popular, spreading from chocolate tablets to other categories including dairy and bakery. Andersson believes the demand for organic products continues to rise, particularly in Germany, France and the UK. He says: “Organic launches in biscuits have increased four-fold in the last five years, while the fastest growth is expected in chocolate confectionery and ice cream.”

• Naturally colored with plant extracts – consumers are increasingly looking for natural ingredients and to avoid additives and colorings which can be perceived as unhealthy. Created using plant extracts to replace colorants – from beetroot to give a warm red color, to spirulina for a deep blue – these coatings and fillings create endless possibilities.

Indulgent
Today’s consumer is looking for an ever-more indulgent experience, across flavor, texture and color. Established flavors such as caramel, coffee, and hazelnut, remain popular, but the search for new, often hybrid, flavors is growing, with vegetable and chocolate combinations becoming popular. “Multiple flavors in a single product are also in evidence, such as different tastes in each square of chocolate or duo-flavored filling in cakes and pastries,” says Andersson.

• Lemon-flavored – the demand for citrus flavors is booming worldwide. With natural color and flavor this coating or filling brings zing and zest to sweet creations. There are also wider possibilities to innovate with even more colors and flavors, such as the popular orange and strawberry, or the on trend coconut.

• Salted caramel-flavored – when warm and comforting winter treats are required this coating and filling combines a vintage toffee flavor with a silky texture – appealing to adults and children alike

Premium
Demand for premium products is at an all-time high, with provenance and origin being prominently promoted across a range of categories. Single origin chocolate is an example of this, spreading from chocolate confectionery to other categories such as beverages and ice cream, as is Belgian chocolate, recognized for its outstanding craftsmanship. Besides specifying the origin of cocoa or chocolate, manufacturers are increasingly highlighting the country of manufacture. Inspiration from artisanal industries is also observed. Processes behind the product are becoming more prominent on packaging – with details included such as “stone ground” or “slow churned” and even the conching time of chocolate.

The full article in the February issue of The World of Food Ingredients written by Andersson can be seen here.

by Elizabeth Kenward

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