Cargill has launched its new Gerkens® CT70 cocoa powder from the world’s leading cocoa powder brand Gerkens®, aimed at creating consumer preferred bakery products by exceeding their expectations in aroma and chocolate taste.
Dick Brinkman, technical service manager, Cargill Cocoa & Chocolate, explains: “When we decided to develop our latest cocoa powder specifically designed for baked goods, we conducted multiple tasting sessions with our expert tasting panel. These continued until every panel member was convinced that Gerkens®CT70 would help our customers' products stand out by delivering a true chocolate experience beyond colour, in both taste and smell."
Working in partnership with leading market research organization Ipsos, baked goods made with Gerkens® CT70 were assessed in blind tests. The research showed a significant consumer preference, in direct comparison with goods baked with some of the industry’s other best-selling cocoa powders. Baked goods prepared with Gerkens®CT70 were chosen as the preferred product by the majority (54%) of consumers, with the overall preference for other products far behind at 24% and 21% respectively. Consumers especially preferred the product made with Gerkens® CT70 for its taste (51%) and the best chocolaty smell (41%).
For baked goods food manufacturers Gerkens® CT70 provides:
Ilco Kwast, marketing director Cargill Cocoa & Chocolate, concludes: “Ultimately it’s all about the taste – and we were delighted at the consumer response to baked goods made with CT70. Gerkens® CT70 cocoa powder gives bakery products the chocolate taste and smell that consumers prefer, making baked goods stand out from the competition by bringing a unique chocolate experience to consumers.”