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Cargill launches new Gerkens® CT70 cocoa powder

Cargill launches new Gerkens® CT70 cocoa powder – the latest addition to its extensive range of cocoa powders

The new cocoa powder is specifically aimed at creating a chocolate experience in taste and smell in baked goods. The development and launch of Gerkens® CT70 has been supported by research that proves the significant consumer preference of products prepared with Gerkens® CT70 cocoa powder.

 

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:

  • Outstanding genuine chocolate aroma and taste in baked products – as confirmed by consumers
  • An appealing red-brown colour that reflects the sensory profile of the powder
  • Less complexity when baking – Gerkens® CT70 can be used for both the body of chocolate cakes as well as the coating and/or filling, giving a great taste and aroma to both.

 

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.”

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