Sustainability, though important, isn’t the only way to add value to chocolate ingredients. Pops of color or even complex flavors can bring something extra to the formulating table.
The fact is, today’s consumer simply is not satisfied with the standard flavors and ingredients of the past, according to Megan Culp, sales manager for Parker Products.
“Consumers now look for healthy, clean-label baked goods with intriguing culinary flavors,” she said. “We offer customizable chocolate- and compound-coated ancient grain and nut clusters that can be used in bars. They add lots of flavor while also contributing nutrition.”
For bakers looking to simplify ingredient labels while still producing products that benefit from the color and taste of alkalized cocoa, Olam Cocoa Americas now offers a non-alkalized cocoa powder that mimics the enhanced color and flavor intensities of its alkalized counterpart. Proprietary technology produces a natural cocoa powder with a very strong cocoa taste and a rich brown color, unlike typical non-alkalized cocoa powder, which has a light brown color and mild cocoa flavor rendering it less suitable for many baked goods.
“We have created the industry’s only natural cocoa powder that manages to provide the great taste and color of a medium alkalized powder without the alkali treatment,” said Rinus Heemskerk, global head of product development and innovation for Olam Cocoa. “A significant advantage of this product is that it may be declared on ingredient lists as simply ‘cocoa,’ rather than ‘cocoa processed with alkali,’ which is the current norm, thus allowing more succinct label declarations.”
The Barry Callebaut Group has enhanced its line of colored and flavored compound coatings and inclusions for baked goods. The expanded portfolio includes color-coordinating blueberry, butterscotch, cappuccino, caramel, coconut, lemon, marshmallow, mocha, mint, strawberry and more. These ingredients enable bakers to customize products and tap into the ever-growing market for seasonal, limited-time innovations.
Baked goods can be dipped or drizzled with these colorful coatings for added decadence. Compound chips can be used to update traditional recipes for a playful look and taste. To reinvent the snacking experience, bakers can incorporate chips and coatings into bars.