The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications.

The ingredient range from CSM – an ingredients company under the Nexture group – is designed to unlock ‘untapped creative potential’ while addressing market volatility concerns and sustainability demands faced by the cocoa industry.

Cocoa prices have hit unprecedented highs worldwide, due to supply constraints and climate-related challenges. With food producers seeking reliable alternatives, the Nuaré range aims to respond to this need with a plant-based ingredient system designed to ensure cost predictability and continuous supply.

According to CSM, the range has been developed to offer excellent performance and versatility across multiple categories in both industrial and artisanal settings.

Each formulation is designed for easy integration into existing processes for flexibility, scalability and cost efficiency. The solutions can also be customised to provide bespoke solutions based on specific client needs.

In cake coatings, Nuaré is claimed to deliver ‘consistent shine and colour’ without greying or bloom, as well as maintaining a stable surface through freeze-thaw cycles. The solutions can also be used in ice cream coatings for enhanced viscosity and adhesion to ensure a smooth, glossy finish.

Other potential applications include dark bakery mixes, providing warm brown shades and baking performance in muffins and cakes, as well as pastry fillings for a creamy and indulgent mouthfeel.

The carob tree is a drought-resistant species native to the Mediterranean and is a popular choice in the development of cocoa alternative ingredients due to its low carbon footprint and requirement of minimal agricultural input.

Carob fruit, once dried and ground, produces a sweet and chocolate-like powder with mild caramel notes and a warm brown hue. It can enable a range of golden, nutty and caramel-brown tones – which CSM Ingredients noted are not always achievable with traditional cocoa – making it ideal for bakery, confectionery and ice cream formulations in which taste and visual appeal are critical.

The Nuaré range will be presented at the Food Ingredients Europe 2025 trade show in Paris from 2-4 December 2025, where CSM will participate alongside other Nexture brands HiFood and Vitalfood by Italcanditi.