TATE & LYLE UNVEILS COCOA REPLACEMENT
Tate & Lyle, the global ingredients and food solutions provider, has announced the launch of a new tailor made cocoa replacement solution using a high quality carob powder ingredient, CARCAO.
This solution allows food manufacturers to make 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.
CARCAO Chocolate mousse pudding
For instance, by adjusting the temperature and roasting conditions during the production of carob powder, Tate & Lyle can 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 recipes in a bid 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 recipes hope to prove that they have similar properties and quality as the full-cocoa alternative and deliver significant cost reductions on the total recipe cost.
Kerstin Werner, Head of Business Development, Tate & Lyle Food Systems, said:
“In light of volatile cocoa pricing and supply issues, many food manufacturers are looking for solutions which reduce the cocoa content of their products as a means of controlling recipe costs.
“We offer a complete and tailor made approach by producing bespoke CARCAO products and helping with the formulation of the recipe, ensuring that their products adopt a similar cocoa taste profile and look.“
