Barry Callebaut Creates Novel Fillings and Textures

Focusing on new and exciting textures, Barry Callebaut will announce several new products at ISM 2011 to complement its already extensive range, including a variety of caramelized nuts and crunchy biscuit textures.

1/31/2011 --- Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, has unveiled its new range of innovative decorations, fillings and inclusions for the confectionary industry at this year’s ISM.

When it comes to decorations and inclusions, Barry Callebaut offers its customers endless possibilities for adding a unique and personal touch to their creations. Focusing on new and exciting textures, Barry Callebaut will announce several new products at ISM 2011 to complement its already extensive range, including a variety of caramelized nuts and crunchy biscuit textures being:

• Caramelized hazelnuts
• Caramelized almond slices
• Caramelized nibs
• Cocoamaretti
• Almond bresilienne

There is a growing trend to use more textures to stimulate the taste experience. With 16%, chocolate is the top market category using the wording 'texture' in its products, accoridng to Innova Market Insights data (Europe, 2008/2009).

“On the multi-texture side we have a lot of products in the pipeline to be highlighted at the ISM, including some new decorations. For example, we see a lot of products with almonds and we have also proposed these as new decorations. For textures and fillings, we are going further with our current range,” Marketing Director Food Manufacturers Western Europe, Sofie De Lathouwer at the company told FoodIngredientsFirst. “We are putting more emphasis on aerated fillings. These provide a nice texture and also give a light mouthfeel while eating a praline or tablet product. Because you add air to your product filling you also reduce the calorie intake and allow consumers to go for a second piece. We will show Tintoretto fillings that can be aerated by up to 30%. We have a creamy filling that we can aerate up to 50%,” she added.

Answering the trend towards aerated, smoothy fillings, Barry Callebaut’s new range of fillings allow customers to explore new, intense flavors and surprising textures. The classic filling ‘Tintoretto’, for example, is now available in dark cocoa and caramel flavor while the new lightweight ‘Mousse Filling’ is bursting with chocolaty, hazelnut taste. The ‘Creamy Filling’ also offers a longer shelf-life alternative to butter cream and can add exciting smoothness to your end product.

Aeration can increase a filling’s volume by up to 30-50%, which not only makes it lighter, but also reduces the number of calories per serving without losing the full taste sensations. Even better, aeration ensures a less fatty taste and a very pleasant mouth feel. With their unique composition, Barry Callebaut’s fillings guarantee long shelf life, perfect technical compatibility and good fat bloom resistance. They are low in trans fatty acids (TFA) and very easy to process. Last but not least: they leave plenty of room for personalization: some of the fillings come in a neutral flavor, ready to be customized with coloring or flavoring agents of choice.

Alex Landuyt, Manager Superior Applications Barry Callebaut: “Our customers are always looking for ways to add an extra dimension to their products via innovative decorations, fillings and inclusions that enhance the look, taste and mouth-feel. We at Barry Callebaut enjoy the challenge of bringing something new to the table – and the plate – to help our customers develop new trends and new experiences in the marketplace”.