Chocolate ExtraVeganZa: Cargill powers up plant-based portfolio with sunflower kernel and rice syrup powders

23 Jan 2023 --- Plant-based innovation remains one of the most notable and progressive F&B trends, with confectionery standing out as a particularly fast-growing category within this arena. In line with this, Cargill has developed a range of plant-based “power ingredients” that have been designed for “outstanding sensory appeal” in vegan chocolate.

The trend continues to evolve and grow, with vegan and plant-based positionings being the key drivers across industry as consumers increasingly perceive these products as better choices for their health and the health of the planet.

Speaking to FoodIngredientsFirst ahead of the company’s webinar next week, Cargill’s commercial marketing lead for cocoa and chocolate, Europe, Philippe Bernay, says that as well as the heightened interest in plant-based innovations, there is also a demand for those that avoid allergens and are made with label-friendly ingredients.

“Our ExtraVeganZa range of plant-based chocolate is an example of how we’re helping brands bring permissible indulgence to their plant-based product innovations.”

The power ingredients 
This range of vegan chocolates is made exclusively with plant-based ingredients that deliver “outstanding taste and texture profiles,’ according to Cargill. 

The company’s latest ExtraVeganZa range of plant-based chocolate can be used across multiple applications. (Credit: Cargill)“These solutions align with consumer demand for plant-based options and indulgent sensorial experiences, leveraging three plant-based ‘power’ ingredients – sunflower kernel powder, rice syrup powder and organic rice syrup powder. These ingredients provide a distinctive taste and texture profile, enabling us to create vegan chocolate recipes that reimagine plant-based indulgence,” explains Bernay. 

“The versatile offering can be used in various applications, including bakery, confectionery and dairy, as a substitute for regular chocolate. Further differentiating the line, our Chocolate ExtraVeganZa uses nut- and gluten-free ingredients.”

Sustainable purchases 
According to Cargill, the uptick in consumer interest and concern about sustainability is a driving force in the plant-based movement, especially in cocoa and chocolate purchases. 

“Our most recent consumer research finds seven in ten (69%) consumers factor sustainability into their cocoa and chocolate product purchase decisions, up three percentage points from similar research conducted in 2021,” explains Bernay. 

“Those concerns extend to the brand level, with the majority of survey participants reporting that a brand’s commitment to sustainability has become more important in the past 12 months. 

While sustainability is a strong concern for consumers who desire plant-based food products, they still have high expectations for these products, especially in indulgent spaces like confectionery, because taste and texture are key barriers to mainstreaming plant-based products. 

On January 31, Cargill will host a webinar: Unlock plant-based chocolate potential for 2023 and beyond. The webinar will offer a brief market overview of the “plant-popularity” trend and provide practical tips and tricks on positioning chocolate plant-based products this year. 

You can register for the webinar here. 

By Elizabeth Green