Barry Callebaut Expands Line of Colored & Flavored Compound Coatings and Inclusions

14 Jan 2015 --- The Barry Callebaut Group has launched an expanded line of Colored & Flavored compound coatings and inclusions for food manufacturers and confectioners. These versatile offerings enhance the visual and taste appeal of finished products, making them ideal for use in bakery, snack, ice cream and confectionery applications.

The expanded portfolio includes a variety of new colored and flavored compound coatings and chips, including: mint, caramel, butterscotch, strawberry, blueberry, coconut, cappuccino, mocha, marshmallow, lemon and more. The additional flavor profiles help food manufacturers and confectioners customize product applications with surprising touches in taste and color.

“Our R&D and Innovation teams continue to note strong consumer demand for customized products,” said Laura Bergan, Senior Marketing Manager at Barry Callebaut. “The Colored & Flavored product line is a unique option for our customers looking for ways to differentiate themselves from competitors, and tap into the ever-growing market for seasonal, limited-time offers and customized sweets.”

The Colored & Flavored product portfolio is available in two ready-to-use forms: EZ melt coatings and 1M, 2M or 4M compound chips. Both coatings and chips are appropriate in a variety of applications, such as:
• Bakery Items: Baked goods can be dipped or drizzled with a colorful coating for added decadence. Compound chips can be used to update traditional recipes for a playful look and taste.
• Snack Bars: To reinvent the snacking experience, food manufacturers can incorporate chips and coatings into bars for the unexpected visual and taste appeal consumers are seeking.
• Ice Cream Applications: Compound coatings and inclusions create surprising taste and texture contrasts when added to frozen desserts. Traditional ice cream bars can be enrobed with colorful coatings for a chocolate-like crack when eaten, while chip inclusions boost the flavor profile of ice cream.
• Colorful Confections: Compound coatings are a cost-effective way for confectioners create enticing visual appeal to products.
• Seasonal, Limited-Time, Customized Applications: Consumers look forward to the new, unique flavor profiles of seasonal or limited-time product offerings. Colored and flavored inclusions lend excitement and novelty to special occasion treats

As the world’s largest manufacturer of compound coatings and inclusions, Barry Callebaut is dedicated to educating and training food manufacturers and confectioners on the benefits of working with compounds, versus chocolate. Compound is often easier to apply to finished products, as it does not require tempering prior to use. The new Colored & Flavored compound products can be melted and added to applications in one step. Compound is also well-suited in instances when products are distributed in non-refrigerated trucks or warehouses. Compound can also withstand higher melting temperatures than chocolate, allowing the finished product to better maintain its integrity.

As part of its corporate Innovation strategy, the Barry Callebaut Group combines trends, science and knowledge to drive product differentiation for food manufacturers. With more consumers interested in new, unique flavor combinations, ingredient such as the new Colored & Flavored coatings and inclusions help food manufacturers enhance the consumer’s experience and elevate their brand.