The coatings and fillings include new options for citrus flavours.
Cargill Cocoa & Chocolate has unveiled new additions to its range of coatings and fillings for bakery and snacks.
Cargill said that the new products would extend manufacturers’ capabilities, with innovations designed to respond to key trends and consumer preferences.
For example, with health in mind, the coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on final products, while they are also packed with around 20% protein to act as a source of protein in cereal bars, biscuits and other final applications.
The coatings and fillings also fulfil various indulgent demands, including growing demand for both citrus and salted caramel flavours.
The salted caramel coating and filling combines a vintage toffee flavour with a silky texture, while the natural colour and flavour of the citrus coating and filling adds zest to sweet products – and 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.
In addition, they are created using plant extracts in place of colourants – from beetroot to give a warm red colour through to spirulina for a deep blue.
Cargill said that the products were created with the findings of its recently issued trends report in mind.
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