WORMERVEER, THE NETHERLANDS — Bunge Loders Croklaan, a division of St. Louis-based Bunge Ltd., launched Karibon, a patent-pending 100% shea-based premium cocoa butter equivalent.
The ingredient was designed to meet demand for more conscious and sustainable food options without compromising on taste and quality. It may be used to improve the nutritional value of chocolate products. It is more abundant in stearic acid and has lower levels of saturated fats compared to cocoa butter and more common cocoa butter equivalents.
“We’re excited to present a next-generation solution through Karibon, delivering versatile benefits, including better heat stability, fast crystallization and great sensory experience,” said Imro ‘t Zand, global confectionery innovation lead at Bunge Loders Croklaan. “Shea has a stronger compatibility with cocoa butter and improved bloom stability, enabling smoother processing.”