ACCORDING to Cargill, the latest dark red cocoa powder in the Gerkens® range is the only one of its kind on the market. Developed and produced by Gerkens® technical specialists at the Gresik cocoa processing facility in Indonesia, this product can offer a new rich colour and flavour intensity to products like chocolate ice cream, beverages, and desserts.
Dick Brinkman, manager Technical Service, Cargill Cocoa & Chocolate, explained: “This next-generation cocoa powder has an exceptional red colour. 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.”
(Photo: Dreamstime)
The R&D centre for cocoa at Wormer in The Netherlands supports this Gerkens® cocoa powder innovation. Linked to this R&D centre are a wider global network of application centres and development facilities across five continents, home to scientists and technologists, undertaking research on emerging trends, supported by the knowledge and expertise of food scientists, nutritional experts, and technicians from different sectors.
Emiel van Dijk, Strategy & Innovation Leader at Cargill Cocoa & Chocolate added: “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 new range of products.”
Other reports from Cargill:
Cargill Cocoa Promise: Achievements with evidence
Cargill has new feed plant for India’s dairy industry
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