Baking & Snack - May 2018 - 67
rich dessert, using real chocolate may
deliver a more impactful flavor.
"It's important to think about who
will ultimately be purchasing your
product," Ms. Khadem said. "If your target consumer is looking for a premium
product, the ability to use the claim 'real
chocolate' may guide you toward using
chocolate instead of compound."
Bakers need to decide how they want
their product to be positioned in the
market and if they want to make any
claims. In recent years, as a response to
market trends and regulatory changes,
there have been several innovations in
the chocolate and compound industry.
To make a cookie for the better-foryou performance market, compounds
formulated with protein can assist with
a product health claim. This is not possible with real chocolate.
"As protein becomes an important
part of consumers' diets, we have done
significant research around protein fortification," said Wyatt Elder, cocoa and
chocolate, R&D leader at Cargill. "As a
result of this research, we can offer our
customers added protein capabilities
via dairy and plant-based sources. We
are seeing growth in the use of chocolate coatings and inclusions that deliver
an improved nutritional profile or claim
such as protein or fiber."
Food producers may want chocolate
but no added sugar in their product. In
this case, they would select a compound
since complete removal of sugar or other nutritive sweeteners would not meet
the standards of identity for real chocolate, Ms. Khadem explained.
Reduced sugar and no-sugar-added
compound coatings and fillings are also
available. Combining the compound or
inclusion with better-for-you ingredients
is another growing area. "Ancient grains
have made significant headway in our
chocolate inclusion category, not only in
terms of texture but also marketing value," said Jamie Wilson, director, marketFrom sourcing to quality, real chocolate focuses on
adding value to baked goods.