In today’s cost-conscious climate, indulgence must evolve. With 76% of consumers citing the cost-of-living crisis as key concern*, food manufacturers face a critical challenge: how to deliver the rich, indulgent experiences people crave – without compromising on quality or affordability. That’s where Cargill’s Cost-Effective Delights come in: a versatile, innovative range of coating solutions designed to balance cost-efficiency with consumer delight.
This offering consists of:
*Standard coatings
*New CBE-based super coatings (CBE = cocoa butter equivalents)
*Confectionery alternative to chocolate made with grape seeds and sunflower instead of cocoa (developed in partnership with Voyage Foods)
*Chocolate with <5% cocoa butter equivalents
This range of solutions empowers manufacturers to reformulate without sacrificing sensory appeal. While chocolate containing <5% CBE can still be labeled simply as “chocolate”**, our CBE-based super coatings and standard coatings can display a “chocolate claim” in full compliance with EU Directive 2000/36/EC – as long as the product contains chocolate which is possible through Cargill’s unique production process.
“The cocoa market has seen unprecedented volatility,” Anne Hoenig, Product Line Manager Chocolate, explains. “Our customers are looking for long-term, future-proof solutions that maintain indulgence while reducing costs.” With cocoa butter being the most expensive ingredient in chocolate, replacing or reducing it with coating solutions can yield savings of over 60% – without compromising on taste or texture.
Cargill’s new CBE-based super coatings replicate the texture and snap of real chocolate, offering a near-identical sensory experience. And with Cargill’s upgraded Deventer (The Netherlands) facility now offering no nut-free production lines and compound chunks, the possibilities for application are broader than ever.
Tailored labeling and sensory excellence
Penelope Alexandre, FSQR Regulatory Affairs Leader, highlights the flexibility of Cargill’s labeling toolbox: “Thanks to our unique process, customers can make a ‘chocolate’ claim even with compounds – something not typically possible in the market.” This flexibility allows brands to tailor their messaging while staying compliant.
Gaelle Gautier, Senior Technical Account Manager, adds: “The trend towards cost-optimized recipes has resulted in an impressively large range of solutions at scale. Whether it’s chocolate with <5% CBE, super coatings, or confectionery alternatives to chocolate, we’re helping customers achieve significant savings while maintaining the indulgent experience consumers expect.”
Meanwhile, Clemence Leotard, Sensory Consumer Experience Designer, emphasizes that success doesn’t always mean mimicking chocolate. “Our research shows that consumers accept and even prefer coatings with different sensory profiles – like nutty or bitter notes –especially in applications like biscuits or cakes.”
This insight is backed by Cargill™ Heartbeat, the company’s sensory intelligence program. Recent studies across France, Germany, and Spain confirm that compounds can deliver a wide range of sensorial experiences that resonate with consumers.
Application versatility and end-to-end support
From chocolate confectionery to bakery & snacks, and from ice cream to dairy desserts, Cost-Effective Delights are delivering across indulgent applications. Whether you’re seeking a crunchy, creamy, or smooth experience, Cargill’s experts are ready to co-create winning recipes with you.
As Anne concludes, “With specialty fats, cocoa powder, chocolate, coatings, and fillings all under one roof – plus deep sensory and consumer science expertise – Cargill is uniquely positioned to help brands thrive in a volatile market.”
It’s all about delivering cost efficiency, without sensory compromise.
*Cargill’s proprietary TrendTracker 2024 consumer research.
**When sold as a standalone ingredient (like in a chocolate tablet) – a separate statement is required below the ingredient list to call out that the product contains vegetable fat other than cocoa butter.
Source: Online/GFMM
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