Cargill has launched its Gerkens high-impact cocoa powders, which it claimed “are ideally suited to provide the rich, diverse colours and tastes that consumers are demanding”.
The innovation falls in line with what Cargill has described as “the trend towards sophisticated, darker and more adult chocolate flavours”. The cocoa powders are suitable for dairy, ice cream, bakery and confectionery applications and offer a rich chocolate taste with a dark colour, yet no bitterness. All of the Gerkens range of powders can be tailored to the meet the colour and taste requirements of individual manufacturers.
Cargill product line manager for cocoa powder Marcel Nouel said: “The majority of strong alkalised cocoa powders have a bitter taste; this is often described as a ‘rough edge’. Our broad spectrum of Gerkens high-impact powders have such a well-balanced flavour compared to many competitor products that less sugar is required to achieve a delicious chocolatey taste, without the rough edge. Amongst the broad range of applications where our high impact cocoa powders can be included are protein shakes, where the powder is used to mask the off-taste of protein.”
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