Starch Giant Introduces New Cocoa Replacement Ingredient

Do you use cocoa or cocoa replacement products in your food manufacturing recipes? Are you looking to cut recipe costs while maintaining taste, texture, and other requisite properties of your product?

Tate & Lyle, global provider of ingredients and solutions to the food and beverage industry, has a solution.

CARCAO™ is a new cocoa replacement product derived from carob powder.

According to their recent press release, CARCAO™ boasts similar coloring and taste to cocoa. It can be used as cocoa replacement in a myriad of food products such as cocoa drinks, ice cream, and baked goods with the advantage of cost savings.

By modifying temperature and roasting conditions, the color and flavor of CARCAO™ can be tailored to food manufacturer's requirements. These properties can range from light brown and sweet to dark brown and unsweet.

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,

said Kerstin Werner, Head of Business Development, Tate & Lyle Food Systems.

Other Tate & Lyle Food Ingredients include SPLENDA®, industrial starches, starch-based speciality ingredients, corn-based bulk sweeteners, and fermentation products (primarily acidulants).