Tate & Lyle Launches Tailor Made Cocoa Replacement Solution

With its familiar cocoa-like flavour and colouring, CARCAO can be used as a partial cocoa replacement in dairy, bakery and ice cream applications.

Aug 22 2011 --- Tate & Lyle has announced the launch of a unique tailor made cocoa replacement solution using a high quality carob powder ingredient, CARCAO. This solution allows food manufacturers to make significant cost savings in the total recipe cost.

With its familiar cocoa-like flavour and colouring, CARCAO can be used as a partial cocoa replacement in dairy, bakery and ice cream applications. Working to individual manufacturer briefs, Tate & Lyle can develop bespoke products according to the manufacturer’s desired colour or flavour.

For instance, by adjusting the temperature and roasting conditions during the production of carob powder, Tate & Lyle’s specialists are able to produce a series of different CARCAO products, ranging from light brown and sweet tasting to dark brown with a strong unsweetened taste. Tate & Lyle’s technologists work hand in hand with manufacturers to develop customised recipes and achieve the desired results.

Tate & Lyle has developed case studies to demonstrate the cost benefits of using CARCAO to manufacturers, including a Chocolate Mousse, a Chocolate tasting Muffin, a Cocoa Drink, a Chocolate Ice Cream and a Cocoa Filling. Those great tasting recipes have similar properties and quality as the full-cocoa alternative and deliver significant cost reductions on the total recipe cost.

Kerstin Werner, Head of Business Development, Tate & Lyle Food Systems, said: “In light of volatile cocoa pricing and supply issues, many food manufacturers are looking for solutions which reduce the cocoa content of their products as a means of controlling recipe costs. We offer a complete and tailor made approach by producing bespoke CARCAO products and helping with the formulation of the recipe, ensuring that their products adopt a similar cocoa taste profile and look.”