Baking & Snack - May 2018 - 68
ing and culinary, Parker Products. "We
can formulate chocolate inclusions to
add value to the nutrition panel."
Dark chocolate also retains its health
halo due to its antioxidant content as well
as studies linking it to heart health, she
added. Parker Products sees greater emphasis coming for dark chocolate as an ingredient, including unsweetened varieties
as a complement to savory applications.
A tale to tell
Clean label and certifications are driving forces in product development.
This includes sourcing non-GMO and
organic-certified ingredients. With real
chocolate, clean label is not as much
of an issue, as the standards of identity
keep chocolate clean, except for the fact
that artificial flavors are allowed. With
compounds, formulating clean label is
Compound manufacturers are also
revisiting their use of emulsifiers. The
long-standing traditional emulsifiers,
such as soy lecithin, polyglycerol polyricinoleate, mono- and di-glycerides, etc.,
are being replaced with more "natural" lecithin ingredients, such as that
sourced from sunflowers, according to
"Additionally, traditional antioxidants such as TBHQ are being replaced
Well-defined standards of identity differentiate real
chocolate from a compound.
with natural alternatives, such as green
tea extract," he said.
One of the things real chocolate does
well is tell a story, and with today's
shoppers, stories sell. Chocolate suppliers can tell the compelling story of how
they source cocoa, tracing it back to the
farmer and the programs in place to
help improve the way of life for farmers
and their communities.
"There are also stories for single-origin chocolates where, similar to wine
or coffee, the region and soil contribute
to the unique aromas in this chocolate," Ms. Blondeel said. "Consumers
are looking for the stories behind their
ingredients, and this is really where a
baker can differentiate."
Deborah Waters, enzymologist,
Kerry Ingredients, said companies
shouldn't just consider the price per
pound. They should look at the quality,
the ingredients, sustainability practices
and the processing.
"Push the boundaries, and don't
be afraid to try something different,"
Ms. Waters advised. "Chocolate can
be combined with other flavors to
push your product in a new and