Amid continued cocoa price volatility, the Cargill group has moved to release Coconera, its latest cocoa butter equivalent (CBE) product, writes Neill Barston.

The business, which is set to take its place at this year’s Gulfood manufacturing between 3-5 November at the Dubai World Trade Centre, noted its development had followed significant testes in the wider food market that had seen operating costs rise. 

As the business noted, manufacturers have faced  pressure from both sides: managing volatile ingredient costs and tightening margins, while consumers continue to expect the same quality, taste and indulgence at a price they can afford.

The European release of its Cocoanera range offers chocolate and confectionery manufacturers greater formulation flexibility as they look to manage cocoa-related cost and supply test without compromising the sensory experience consumers expect.

According to the company, its latest line is  designed to deliver the melt, mouthfeel and flavour release associated with cocoa butter, while offering manufacturers additional options for managing formulation costs.

It can be incorporated into qualifying chocolate formulations at levels below 5%, in line with EU requirements, or used more extensively in compound coatings and other applications. The range is suitable for confectionery, bakery, ice cream, dairy desserts, coatings, fillings and decorations.

Moreover, the EU introduction is backed by a new dedicated CBE production line at Cargill‘s Zaandam facility in the Netherlands, building on the company’s experience commercialising the category of equivalent butters in other regions. The investment is intended to strengthen European availability and provide manufacturers with a more reliable, scalable source of supply.

As the company added, more broadly, the development reflects a growing challenge for food manufacturers: affordability is no longer simply a procurement issue, but increasingly a formulation and supply-resilience challenge. With raw material costs and availability fluctuate, manufacturers are exploring how alternative ingredient systems can provide greater flexibility while protecting product quality and consumer expectations.