Follow New Food magazine on Twitter Follow us on Twitter Join us on LinkedIn Join us on LinkedIn Like us on Facebook Like us on Facebook Subscribe to RSS feed Subscribe to RSS feed Sign up for email newsletters Receive our email newsletter

Tate & Lyle launches tailor made cocoa replacement solution with CARCAO™

Publication date: 22 August 2011
Author: Tate & Lyle

Tagged with: ,

Tate & Lyle, the global ingredients and food solutions provider, announces the launch of a unique tailor made cocoa replacement solution using a high quality carob powder ingredient, CARCAO™. This solution allows food manufacturers to make significant 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.

For instance, by adjusting the temperature and roasting conditions during the production of carob powder, Tate & Lyle’s specialists are able to 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 case studies 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 great tasting recipes 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.”

Email newsletter

If you enjoyed this article sign-up to receive our bi-weekly email newsletter:

Leave a Reply

© Russell Publishing Limited, 2010-2012. All rights reserved  |  Website design and development by e-Motive Media  |  Terms & conditions of use  |  Privacy policy