The clean label trend crosses all food categories. Cocoa and chocolate suppliers discuss how they help dairy processors achieve clean ingredient statements and navigate the rocky shoals of ‘all natural’ claims.
Chocolate and cocoa are long-time associates of dairy. These days, everything from frozen yogurt to blended coffee beverages is angling for a chocolaty profile. A panel of experts explains how to formulate with the ingredients.
We Americans have notoriously restless palates. This is especially so in today’s food-forward world, as chefs vie for celebrity status and the more adventuresome among us approach dining as an extreme sport. It’s now commonplace to find even familiar flavor favorites forced into some pretty unusual pairings, as the current practice with chocolate demonstrates.
Roquette America enriches chocolate with NUTRALYS® pea protein, which provides enhanced nutrition, production efficiency, and consumer appeal to products that traditionally use standard chocolate and coatings.
Philadelphia Indulgence is a chocolate cream cheese spread made Kraft Foods’ Philadelphia cream cheese. Kraft calls it “a completely new way to enjoy chocolate whether paired with salty snacks, breads, fruit or alone on a spoon.”
And developing a style of its own, Puerto Rico-based Orgánica Yogurt hand-packs its premium yogurt parfaits made with 100% natural fruit and no preservatives. The highly perishable product is sold at coffee shops, bakeries and Starbucks across the island.
During this webinar trends information, specifically produced for Cargill by Innova Market Insights, will be revealed. You will discover along with the main food trends for 2012, how these trends can be translated into new and exciting chocolate applications. Read More