Cargill Cocoa & Chocolate launches new coatings and fillings – ranging from Healthy to Sustainable and Clean, to Indulgent
Cargill Cocoa & Chocolate has launched new additions to its coatings and fillings range offering extended capabilities to manufacturers, with innovations designed to answer key trends and consumer preferences.
Each of the coatings and fillings responds to a trend identified in Cargill Cocoa & Chocolate’s recently issued Trends report, namely: Healthy, Sustainable and Clean, and Indulgent.
- Reduced sugar – for those torn between the desire to indulge and making healthy choices, these coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on manufacturers’ end products.
- Source of protein – the trend for protein continues to grow. Breaking free from sports nutrition, protein has now moved mainstream. Packed with around 20% protein, these coatings and fillings are ideal to contribute to the protein claim of cereal bars, biscuits and other final applications with no taste trade-off.
Sustainable and Clean:
- Naturally coloured with plant extracts – consumers are increasingly looking for natural ingredients and to avoid additives and colourings which can be perceived as unhealthy. Created using plant extracts to replace colourants – from beetroot to give a warm red colour, to spirulina for a deep blue – these coatings and fillings create endless possibilities.
- Lemon-flavoured – the demand for citrus flavours is booming worldwide. With natural colour and flavour this coating or filling brings zing and zest to sweet creations. There are also wider possibilities to innovate with even more colours and flavours, such as the popular orange and strawberry, or the on trend coconut.
- Salted caramel-flavoured – when warm and comforting winter treats are required this coating and filling combines a vintage toffee flavour with a silky texture – appealing to adults and children alike