Cargill unveils next generation cocoa powder

Cargill has unveiled a next generation dark intense red cocoa powder, with colour attributes the company says make it the only powder of its kind on the market.

Produced as a result of a research & development (R&D) breakthrough by Gerkens technical specialists at the Gresik cocoa processing facility in Indonesia, the cocoa powder is the latest Gerkens development driving innovation in food ingredients and applications.

Dick Brinkman, manager of technical service at Cargill Cocoa & Chocolate, explains, “Looking at the market and consumer insights we have gathered, we note that across all categories there are clear consumer needs regarding further sophistication and choice in chocolate flavoured products. This new powder is an example of effective innovation which will broaden the offering across dessert, ice cream and chocolate milk products and invite consumers to try new products.”

Gerkens dark intense red cocoa powder reflect the trend towards intense rich colours and flavours, as well as the use of contrasting colours and multiple chocolate shades.

Emiel van Dijk, strategy and innovation leader at Cargill Cocoa & Chocolate, adds, “All this research comes together to create ‘joined-up expertise’ via our T-model approach. This combines knowledge across multiple food-related industries matched with our deep cocoa and chocolate expertise, allowing customers to develop the latest and greatest innovations.

“Gerkens dark intense red powder is the perfect example of how innovative R&D can result in a unique ingredient which creates the potential for a broadened range of chocolate-flavoured products.”