Baking & Snack - December 2024 - 52

CHOCOLATE
Cocoa extracts
and chocolate
flavorings can
reduce dependency
on cocoa.
©Alexanderon-stock.adobe.com
Wixon offers a natural flavor modification technology
that also allows bakers to reduce the amount of cocoa
powder or chocolate ingredients in a recipe. Since the
formulation still contains cocoa or chocolate, there is no
impact on the standard of identity.
" The technology enhances the brown and roasted
notes, " said Denise Baldeh, director of research and development,
Wixon. " The starting use level is normally
around 0.1%, and customers can see a 10% reduction
in their cocoa or chocolate ingredients and sometimes
more, depending on the bakery application. "
IT'S POSSIBLE TO EMPHASIZE THE
MANY NON-CHARACTERIZING FLAVORS
OF COCOA, SUCH AS HONEY, MALT,
NUTTY, ROASTED AND VANILLA.
At the Institute of Food Technology's FIRST Expo earlier
this year, Malt Products launched MaltRite Cocoa.
The ingredient is made from whole grain malted barley
and can replace cocoa powder up to 50% in a bakery formulation
for products like brownies, chocolate cake and
chocolate cookies. In addition to helping bakers cut back
on cocoa powder costs, MaltRite improves moisture retention,
texture and mouthfeel, and extends shelf life.
Another company in this space, Virginia Dare, has
long offered cocoa extracts and chocolate flavorings that
create rich, indulgent flavors while minimizing the dependency
on cocoa powder or chocolate.
" These flavoring technologies enable bakers to reduce
the amount of cocoa without sacrificing the taste qual52
Baking & Snack December 2024 / www.bakingbusiness.com
ity of their products, " said Philip Caputo, the company's
marketing and consumer insights manager. " While our
cocoa extracts and chocolate flavorings are formulated
for ease of use, some challenges may arise during manufacturing.
For example, depending on the level of cocoa
reduction and the application, the bulking or color may
need to be replaced with an alternative. "
Such flavors typically come in liquid and powder
forms. The baker needs to ensure that they are properly
integrated into the mix to achieve optimal
flavor
dispersion.
" The future of chocolate ingredients in baked goods is
likely to see more complex flavor combinations, " Caputo
said. " For example, the fusion of cocoa with spices like
chili to create unique offerings like Mexican chocolate.
Consumers are increasingly seeking novel flavor experiences,
and as their taste expectations evolve, we anticipate
that trend-driven consumer insights will continue
to play a crucial role in helping bakers innovate and
meet market demand for unique chocolate flavor experiences
in baked goods. "
Chocolate is versatile and combines well with other
taste profiles. Playing up these alternative flavors helps
keep cocoa and chocolate usage down. It's also possible
to emphasize the many non-characterizing flavors of cocoa,
such as honey, malt, nutty, roasted and vanilla. And
don't forget the characterizing flavors that differentiate
dark from milk chocolate as well as the unique tastes of
ruby and white chocolate.
" We foresee chocolate continuing to be a foundational
flavor in baked goods but with an increasing focus
on pairing it with more complex or unique flavor
profiles, " said Haya Anabtawi, senior principal scientist,
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Baking & Snack - December 2024

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