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Dark Intense Red Cocoa Powder – The Latest Innovation in the Gerkens® Range From Cargill

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Dark Intense Red Cocoa Powder – The Latest Innovation in the Gerkens® Range From Cargill

Dark Intense Red Cocoa Powder – The Latest Innovation in the Gerkens® Range From Cargill
November 25
09:29 2016

The latest addition to the Gerkens® cocoa powder range from Cargill is an intense dark red cocoa powder – with unique colour attributes that make it the only powder of its kind on the market. Produced as a result of a Research & Development (R&D) breakthrough by Gerkens® technical specialists at the Gresik cocoa processing facility in Indonesia, and exemplifying Gerkens® end-to-end innovation capabilities, this new cocoa powder is the latest Gerkens® development driving innovation in food ingredients and applications.

Dick Brinkman, manager Technical Service, Cargill Cocoa & Chocolate, explains: “This next-generation cocoa powder has an exceptional red colour. Looking at the market and consumer insights we have gathered, we note that across all categories there are clear consumer needs regarding further sophistication and choice in chocolate flavoured products. This new powder is an example of effective innovation which will broaden the offering across dessert, ice cream and chocolate milk products and invite consumers to try new products.”

Gerkens® dark intense red cocoa powder is ideally positioned for chocolate ice cream, drink and dessert applications which reflect the premium trend towards intense rich colours and flavours, as well as the use of contrasting colours and multiple chocolate shades.

Gerkens® cocoa powder innovation is backed by a dedicated R&D centre for cocoa at Wormer in The Netherlands, with over 100 varieties of cocoa powder produced as a result of its work.

Linked to this R&D centre are a wider global network of application centres and development facilities across five continents, home to scientists and technologists, undertaking research on emerging trends, supported by the knowledge and expertise of food scientists, nutritional experts, and technicians from different sectors.

Emiel van Dijk, Strategy & Innovation Leader at Cargill Cocoa & Chocolate concludes: “All this research comes together to create ‘joined-up expertise’ via our T-model approach. This combines knowledge across multiple food-related industries matched with our deep cocoa and chocolate expertise, allowing customers to develop the latest and greatest innovations. Gerkens® dark intense red powder is the perfect example of how innovative R&D can result in a unique ingredient which creates the potential for a broadened range of chocolate-flavoured products.”

To find our more visit www.cargill.com/gerkens.

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