Bunge Loders Croklaan unveils Karibon, a shea-based premium cocoa butter equivalent

03 Dec 2020 --- Bunge Loders Croklaan (BLC) has launched Karibon, a 100 percent shea-based premium cocoa butter equivalent (CBE) hailed as a “breakthrough” by the company. Karibon is plant-based, nutritionally balanced and a sustainably-sourced ingredient that offers indulgence alongside clean label qualities.

Karibon – which has been two years in the making – “raises the standards in chocolate confectionery,” according to BLC, which positions it as a premium option.

Karibon ensures better processing qualities and a more balanced nutritional profile in final products. One of its key advantages is that Karibon ensures better processing qualities and a more balanced nutritional profile in final products. 

“We are delivering a breakthrough solution that goes a step further to power the future of responsible chocolate confectionery. Karibon is uniquely positioned in that it brings the nutritional and sustainability benefits of shea while delivering indulgence and a label-friendly product,” Rafael Zegarra, global marketing director, tells FoodIngredientsFirst. 

“Not only does Karibon offer chocolate manufacturers an ingredient that is economically viable, but it also guarantees the processing benefits of leading CBEs in the market.”

“This is increasingly the case for indulgent food categories like chocolate confectionery where there is a growing expectation for food manufacturers to simplify ingredient lists,” he continues.  

Boosting chocolate’s nutritional value
Oils and fats play an instrumental role in the consumer’s taste experience. With BLC’s Karibon, the nutritional value of a chocolate product can be improved.

Because it is 100 percent shea-based, Karibon is more abundant in stearic acid and has lower levels of saturated fats compared to cocoa butter and other more commonly used CBEs.

“Karibon is a premium option which ensures better processing qualities and a more balanced nutritional profile in final products. In the end, it is all about giving our customers different options,” Zegarra asserts. 

Shea production for confectionery
The launch of Karibon closely follows BLC ramping up its shea production for confectionery and bakery with its first African plant. In September, the shea processing plant in Tema, Ghana, was unveiled and pegged as “the largest of its kind on the continent.”

When formulated as a cocoa butter improver,  the ingredient will also provide the additional feature of having increased heat stability.The facility is a fully-automated solvent fractionation plant that processes raw shea butter made from locally collected and crushed shea nuts. 

Alongside this, the company is actively developing partnerships with local crushers, which increases the holistic gains for local women’s cooperative groups.

BLC has been a shea processor for more than 50 years in the West Africa region and is the inventor of CBEs. 

Technical benefits
Imro Zand, global innovation ead at BLC, explains some of the challenges Karibon helps manufacturers overcome. 

“As this is an extension of the CBE range, it provides manufacturers the possibility to choose from a range of products with different origins of raw materials, which in the case of Karibon is a 100 percent shea-based portfolio,” he says. 

“Different functionalities can be produced in order to develop different sensory experiences, either harder or softer texture while having a smooth processing of chocolate products.”  

“The development of this product took about two years, including shelf life evaluation,” he continues. “Karibon brings an unprecedented combination of benefits exceeding the current market standard.”

“Karibon is a portfolio of products and can add flexibility to the sensory properties of the product. This means that, depending on our customer’s needs, it can help to make the product harder or softer or to have the same sensory properties as a cocoa butter (CCB) applied on a 5 percent level in the chocolate product as it is a partial replacement of cocoa butter.”

When formulated as a CBI (cocoa butter improver),  it will also provide the additional feature of having increased heat stability.

This is particularly beneficial for customers that need to transport their products in warm temperatures. 

“Karibon as a CBI provides a better heat stability than CCB,” explains Zand. 

“Moreover, shea contains the main ingredient to start the crystallization of a fat system (StOST) and will thus support a smooth processing of chocolate products, he says. 

Shea sustainability program
For over 50 years, BLC has played a significant role in the sourcing and processing of shea as an important raw material. The commissioning of its first local shea processing plant in 2019 in Tema, Ghana, was an important step in this journey.

Its “Where Life Grows” campaign celebrates BLC’s ongoing commitments and efforts within its shea sustainability program. It was set up to empower shea collecting women, create socio-economic value in their communities, and conserve and regenerate the region’s shea landscape.

The campaign also taps into Innova Market Insights’ Top Ten Trend 2020 “Storytelling: Winning with Words.” 

Consumers are increasingly captivated by the stories behind their F&B products. This phenomenon holds notable influence on purchasing decisions and has resulted in companies increasingly paying attention to storytelling in branding strategies.

By Gaynor Selby