Raising the flavor stakes: AAK’s cocoa butter substitute boosts sensory attributes in confectionery

15 May 2023 --- AAK has unveiled a premium cocoa butter substitute (CBS) compound that facilitates unprecedented levels of cocoa in chocolate compounds for enhanced taste. According to the company, CEBES Choco 15 creates new possibilities for chocolate compounds.

Speaking to FoodIngredientsFirst, Luis Parra, AAK’s global director of chocolate & confectionery fats, says from idea to launch, developing CEBES Choco 15 took five years. 

“We started with some prototypes to screen solutions and continued working with the most promising ones. We were lucky enough to have good relationships with customers who could join us in the development process, test the final product on their line, and help us with their feedback to refine the solution. The development process was extended because the shelf life tests we carried out required a full year to ensure we can keep our promises on bloom.”

CEBES Choco 15 can be used anywhere a compound is used and in most situations where chocolate is used. AAK saw interest from customers for coating wafers and cereal bars in particular, but also for molded applications like bars and tablets. Using a CBS to create chocolate compounds can significantly reduce formulation costs for products such as confectionery, tablets and baked goods.

Filling the gaps in the market
According to Parra, it was key for AAK to create a product with a clean label and that works with ingredients that are widely accepted in the confectionery industry. “It also required a stable supply chain to ensure we can deliver continuously. We knew we had to achieve a cocoa butter tolerance higher than any trans-free compound on the market today while, at the same time, developing a product that helps our customers stay competitive. Striking this balance was one of the biggest challenges.”

CEBES Choco 15 opens up new possibilities for confectionery producers: it fills a white spot in the confectionery compound market with regard to the consumer demand for high indulgence and affordability, he explains. 

“It fully replaces the trans-compound category and allows our customers to develop compound recipes that were impossible with conventional lauric compounds while maintaining an excellent sensory profile. We see CEBES Choco 15 as the bridge from compound to chocolate, helping our customers make a product that’s far closer to the true chocolate experience.”

Most options on the market present issues with bloom and sensory qualities if the amount of cocoa ingredients exceeds 5%, says AAK.Most options on the market today present issues with bloom and sensory qualities if the amount of cocoa ingredients exceeds 5%. CEBES Choco 15 is a patented, plant-based CBS compound allowing up to 15% of cocoa ingredients for superior flavor. 

It supports a long shelf life and avoids bloom even in high-cocoa recipes, ensuring products retain a glossy appearance, remain hard and stable at room temperature, and are pleasant to the touch. 

In addition, it is free from trans-fatty acids (TFAs) and has cost-efficient processing with no tempering process required, while maintaining a fast setting time. 

“CEBES Choco 15 is the only compound on the market that allows up to 15% of cocoa ingredients,” adds Parra.

“It is an innovative, highly flexible solution that can help brands maximize their products’ taste while maintaining longer-lasting quality and cost-efficient processing.”  

Affordable luxury stands out
Market trends indicate that affordable indulgence will be essential in a recessionary environment, with consumers increasingly seeking out high-quality treats at more modest prices. 

CEBES Choco 15 is a cost-effective solution to help brands deliver a more authentic chocolate experience across various products.

“Cost is becoming an increasingly important factor for consumers, but taste remains the primary criterion for chocolate confectionery purchasing decisions,” Parra outlines. 

“As such, they will still enjoy small luxuries and emphasize value for money over the lowest price. We believe AAK will create more value for both customers and consumers by providing them with the right mixture of affordability and quality without the trade-offs.”

Meanwhile, “permissible indulgence” in snacking and sweets innovation was highlighted as a trend at ISM and ProSweets 2023 last month. Numerous exhibitors showcased the health aspects of their products, such as sugar-free, gluten-free, high in proteins, fiber-rich, added vitamins or minerals, low fat or low calories. 

Manufacturers are responding to the growing consumer demand for healthy and natural ingredients in sweets and snacks.

Vegan and plant-based chocolate is blazing its path with consumers seeking mindful F&B choices. From “alternate world” treats to organic and rose-covered bars, several brands are making dairy-free part of their DNA. 

At ISM and Prosweets, vegan treats were plentiful. The industry is rapidly developing solutions for creamier milkless bases and alt-buttery caramels in chocolate and ice cream.

Notably, the rising cost of living proves consumers spend less on premium brands and purchase fewer items. However, small and affordable treats such as candy, confectionery and chocolate bars do well in economic uncertainty, as consumers seek little “pick me ups.”

By Elizabeth Green 

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