AAK delivers premium cocoa butter compound for chocolate ranges
pic: AAK
Ingredients specialist AAK has made a notable industry breakthrough in devising a premium cocoa butter substitute (CBS) compound that reportedly facilitates unprecedented levels of cocoa in chocolate compounds to deliver an improved taste for finished products, writes Neill Barston.
The Swedish-headquartered business has produced a wide range of plant-based solutions for confectionery sector, as well as working within bakery and wider food industry markets around the world.
As the company noted, using such CBS applications to create chocolate compounds can potentially significantly reduce formulation costs for products such as confectionery bars, tablets, and bakery goods. However, most options on the market present issues with bloom and sensory qualities if the amount of cocoa ingredients exceeds 5%.
Its latest offering, Cebes Choco 15, is a patented, plant-based CBS compound that allows up to 15% of cocoa ingredients for superior cocoa flavour. It supports a long shelf life and avoids bloom even in high-cocoa recipes, ensuring products retain a glossy appearance, remain hard and stable at room temperature, and are pleasant to the touch. In addition, it is free from trans-fatty acids (TFAs) and has cost-efficient processing, with no tempering process required, while maintaining a fast setting time.
Luis Parra, AAK’s Global Director of Chocolate & Confectionery Fats, said: “We are very excited to launch Cebes Choco 15, the only compound on the market that allows up to 15% of cocoa ingredients. It is an innovative, highly flexible solution that can help brands max out on their products’ taste while maintaining longer-lasting quality and cost-efficient processing.”
Furthermore, as the company added, market trends indicate that affordable indulgence will be essential in a recessionary environment, with consumers increasingly seeking out high-quality treats at more modest prices. Consequently, its latest confectionery application offers a cost-effective solution that is designed to help brands deliver a more authentic chocolate experience across a broad array of products.
Luis Parra said: “Cost is becoming an increasingly important factor for consumers, but taste remains the primary criterion for chocolate confectionery purchasing decisions. As such, they will still enjoy small luxuries and emphasise value for money over the lowest price. We believe AAK will create more value for both customers and consumers by providing them with the right mixture of affordability and quality without the trade-offs.”
