Cargill reveals how 2015's top food trends translate into cocoa and chocolate applications
The Netherlands, 20 November 2014 - 'From Clean to Clear Label', 'Good Fats, Good Carbs' and 'More in Store for Protein' are three food trends* examined in the latest 'T for Trends' webinar presented by Cargill's cocoa and chocolate business. Together with Innova Market Insights, the company has translated the trends into applications for the cocoa and chocolate industry.
Aimed at manufacturers working in a range of sectors including confectionery, bakery, and dairy, the webinar was co-presented by Cargill's Brigitte Bayart, Senior Marketing Manager, Chocolate, and Lu Ann Williams, Head of Research at Innova Market Insights.
Three of the key trends for the cocoa and chocolate industry are:
From Clean to Clear Label – More transparent labelling enabling consumers to make informed choices, combined with new EU labelling legislation enforcing more detailed listing of ingredients. Cargill is ideally placed to provide support and advice around this legislation, which for example includes more specific information around allergens and fats. Cargill can provide non-GMO options or sunflower lecithin formulations for cocoa and chocolate products. Also, in certain markets the company is able to provide coatings and fillings using segregated or mass balance RSPO palm oil for new product development.
Good Fats, Good Carbs – The emphasis on healthy and unsaturated fats and oils rising in importance, alongside sugar reduction. Within its R&D Centres, Cargill can help customers to reduce sugar content in chocolate or fillings without compromising on taste. Truvia - Cargill's naturally derived sweetener from the natural product stevia – can also be used to deliver a well-balanced, tasty and healthier chocolate product.
More in Store for Protein – The market in protein-enriched food products is booming, with 15% of breakfast cereals launched in 2013 carrying a protein claim, and dairy launches with protein claims up by 34% from 2010-13. Chocolate is the top flavour for ready-to-drink protein beverages launched globally in 2013-14, and Cargill can provide expert application advice to manufacturers on how they can take full advantage of this booming market.
"Through our unique T-model approach we combine broad food knowledge with deep cocoa and chocolate expertise and apply the latest trends to the development of our ingredients," Bayart said. "This in turn provides our customers with the knowledge and ingredients they need to create products to meet their consumers' demands – and stand out from the crowd."
"I believe that most of the trends we have identified can be applied to the cocoa and chocolate industry," Williams said. "The food trends show an emphasis on transparency and on real ingredients. These are notable factors driving consumers to make more conscious choices in the products they buy, while still enjoying the indulgent taste of cocoa and chocolate products. Responding to these factors requires a trustworthy partner who can provide high quality ingredients, as well as the knowledge and story behind the products, to enable their customers to create real and practical innovation."
To find out more about the Top Ten Food Trends for 2015 and how they can be applied in the cocoa & chocolate business, please visit: http://www.cargillcocoachocolate.com/innovations/driven-by-trends/index.htm .
For more information about ingredient trends, or trends within your specific product category, please contact Cargill Cocoa & Chocolate at: email@example.com.
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Notes for the editors:
Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and nearly 150 years of experience. We have 142,000 employees in 67 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work. For more information, visit Cargill.com and our News Center.
About Cargill Cocoa & Chocolate
Cargill Cocoa & Chocolate offers the food industry a wide range of both standard and customised cocoa and chocolate ingredients to be used in delicious bakery, confectionery, and dairy applications all over the world. Our product range includes high quality Gerkens® cocoa powders, chocolate including Wilbur®, Peter's® and Veliche®, coatings, fillings, cocoa liquors and cocoa butters. With years of experience in technical food expertise Cargill supports its customers in new recipes and new product development.
Our facilities in Belgium, Brazil, Canada, Côte d'Ivoire, France, Germany, Ghana, the Netherlands, UK and the USA are fully dedicated to produce in accordance with the highest food safety standards.
To secure a good quality and sustainable supply of cocoa beans we have our own cocoa bean sourcing operations for buying, handling and/or exporting of cocoa beans in Brazil, Cameroon, Côte d'Ivoire, Indonesia and Vietnam. Presence in all the leading producing countries allows Cargill to oversee the supply chain from beans at origin to cocoa and chocolate products on our customers' doorstep. In addition, extensive market research and analysis proves to be a source of valuable information to our customers.
For more information, please visit: North America www.cargillfoods.com/chocolate
Cargill's Cocoa Promise
Cargill's Cocoa Promise is a commitment by the company made in 2012 to continue to partner with local governments, non-governmental organizations (NGOs), customers and farmer organisations – to make a difference to the lives of farmers and their communities, and to create value for our customers and our business by securing better quality cocoa. Cargill will continue to invest and provide financing, training and support to maintain and strengthen a sustainable cocoa supply chain in Côte d'Ivoire, Ghana, Cameroon, Vietnam, Indonesia and Brazil.