Protecting against price increases

23 August 2011 – Volatile cocoa prices and recent supply issues, have resulted in many confectioners and bakers looking for a solution to reduce the amount of cocoa they are using in their products as a means of controlling recipe costs and ensuring price increases are not passed onto consumers.

To help with this problem, Tate & Lyle has launched a tailor made cocoa replacement solution using a high quality carob powder ingredient, Carcao. This solution allows food manufacturers to make significant cost savings in the total recipe cost.

With its familiar cocoa like flavour and colouring, Carcao can be used as a partial cocoa replacement in dairy, bakery and ice cream applications. Working to individual manufacturer briefs, Tate & Lyle can develop bespoke products according to the manufacturer’s desired colour or flavour.

For instance, by adjusting the temperature and roasting conditions during the production of carob powder, Tate & Lyle’s specialists are able to produce a series of different Carcao products, ranging from light brown and sweet tasting to dark brown with a strong unsweetened taste. Tate & Lyle’s technologists work hand in hand with manufacturers to develop customised recipes and achieve the desired results.

Tate & Lyle has developed case studies to demonstrate the cost benefits of using Carcao to manufacturers, including a chocolate mousse, a chocolate tasting muffin, a cocoa drink, a chocolate ice cream and a cocoa filling. Those great tasting recipes have similar properties and quality as the full-cocoa alternative and deliver significant cost reductions on the total recipe cost.