Cargill combines with Voyage Foods for cocoa alternative products
Cargill has struck a significant partnership with sustainably-focused Voyage Foods to scale up cocoa alternative products across confectionery, bakery and ice cream categories, along with new nut spreads developed without peanuts and hazelnut ingredients, writes Neill Barston.
As the company explained, the expanded range of products have been devised to include options that are vegan, label friendly, and produced with no nut nor dairy allergens used in the recipe formulation.
It comes in the wake of Cargill’s own development of expanded range of chocolate in recent years that has been developed to cater for demand for chocolate with reduced sugar profiles.
“Cargill is proud to partner with Voyage Foods, investing in the next generation of even more sustainable food solutions. We want to be our customers’ main source of inspiration and growth, setting new standards for innovating and collaborating. To do this, we’re anticipating future trends by focusing on exciting, high-value categories such as ice cream, sweet bakery and chocolate confectionery,” explains Inge Demeyere, Managing Director of bakery, ice cream and chocolate confectionery Europe at Cargill.
“Alternatives to cocoa-based products are a great accompaniment to the traditional chocolate solutions that Cargill offers its customers,” she adds. “This partnership is just one of the many ways that we are future-proofing our portfolio and meeting consumer demands and market regulations when it comes to even more sustainable options.”
As the business noted, Voyage Foods uses its proprietary technology to replicate products and applications with the chocolate flavour that consumers know and love.
“Voyage Foods has always been focused on solving human and environmental health challenges through food. The best way to accomplish this is by supplying the world’s food brands and manufacturers with our impactful ingredients. Partnering with Cargill, a leader in the food industry for over 100 years, is the perfect way to scale these solutions globally to offer food manufacturers the ability to integrate cocoa-free confectionery and spreads, produced with no nut or dairy allergens used in the recipe formulation, into their portfolios. Together, we’re amplifying our impact on people and the planet,” says Adam Maxwell, CEO and Founder of Voyage Foods.
The cocoa-free confectionery range will be available in Europe and will follow shortly in other regions globally. To find out more, visit https://www.cargill.com/food-beverage/cocoa-free-confectionery