Baking & Snack - December 2024 - 54

CHOCOLATE
applications development, Ajinomoto Health
& Nutrition. " As consumer palates evolve, bakers
will likely explore combinations that elevate
chocolate's inherent richness while adding layers
of flavor complexity. "
Kokumi ingredients, which provide richness and
body to foods, can play a role in this evolution. The
addition of kokumi ingredients, such as yeast
extract, enables formulators to create sophisticated,
multidimensional flavor experiences that
resonate with modern consumers.
" Bakers can achieve a rich, high-quality
flavor experience without relying solely
on higher-quality or more expensive cocoa, "
Anabtawi said. " Kokumi helps deliver
a sense of depth, complexity and roundedness
to chocolate products, making it an excellent
solution for reducing the amount of cocoa
used while maintaining a premium eating
experience. These ingredients are not direct rePlaying
up other flavors
like honey helps keep
chocolate and cocoa
usage down.
©Slawek Zelasko-stock.adobe.com
placements but rather flavor enhancers, improving
the overall sensory profile of the product. "
Bakers using kokumi ingredients must ensure they
are properly balanced with other ingredients to optimize
flavor and texture.
Identifying other options
If calling out the words cocoa or chocolate on the label
is not required, bakers and snack producers can achieve
cost savings by using compounds and coatings. These
ingredients often resemble and deliver
These inclusions deliver the rich, chocolatey flavor consumers
crave, while providing bakeries a budget-smart
approach to elevate their sweet treats. "
Available as mini and standard chips, the new chocolate-flavored
inclusions look, taste and perform like chocolate
but are made with a cocoa butter alternative, he said.
INGREDIENT SUPPLIERS OFFER
AN ARRAY OF TECHNOLOGIES
TO ASSIST WITH REDUCING
RELIANCE ON COCOA AND THE
CHOCOLATE MADE FROM COCOA.
" As a result, they are less exposed to cocoa market volatility
and offer a cost-conscious way to infuse cookies,
bars and other bakery creations with rich, chocolatey
flavor, " Wright explained.
As with all ingredients, compounds and coatings are
not a one-size-fits-all solution. Bakers need to pay attention
to the design principles of the finished product.
" For example, chocolate used as a cheesecake topping
has a different melting profile than chocolate used
in baking, " Wright said. " It's important to make sure the
compound has the right melting point and functionality
for your specific application. "
Compound coatings offer performance benefits over
traditional chocolate coatings, including high-heat resistance,
improved color and shine. They also have a longer
the sensory
properties of chocolate, but because they are made with
a different fat source than cocoa butter to achieve the
texture of chocolate, they do not meet the standards of
identity for chocolate. By swapping out the cocoa butter
with another fat, different melt profiles are possible.
Compounds also allow for more innovation around colors
and flavors.
Cargill offers a wide selection of chocolate-flavored
compound coatings and drops, representing dark, milk
and white chocolate flavors and colors. They can serve
as a direct replacement for real chocolate options but
cannot be labeled as chocolate. This is less of an issue
for products sold without ingredient statements, such as
those destined for foodservice and in-store bakeries.
" These offerings, alongside our portfolio of chocolate
coatings and inclusions, enable brands to cover the
spectrum from premium- to value-positioned products, "
said Brad Wright, bakery and snacks research and
development manager, Cargill. " They address a broad
range of performance requirements and application
needs. We've recently expanded our chocolate-flavored
confectionery compound drops with two new additions.
54 Baking & Snack December 2024 / www.bakingbusiness.com
shelf life, thanks to the delayed appearance of fat bloom.
" We've partnered with Voyage Foods to scale up alternatives
to cocoa-based products, " Wright said. " Other
projects are also underway, as we work to help customers
deliver on chocolatey indulgence in a variety of ways. "
Voyage Foods produces cocoa-free chocolate. It is
made from inexpensive, widely available plant-based ingredients,
many of which are upcycled from waste and
side streams. With raw materials that are less expensive
to source, bakers may enjoy stable pricing along with
environmental, ethical and allergy-friendly benefits,
according to the company. The cocoa-free chocolate is
made with palm oil, shea kernel oil, cane sugar, grape
seeds, sunflower protein flour, natural flavors, sunflower
lecithin and salt.
Bakers must never forget that consumers are typically
attracted to chocolatey bakery items for an indulgence.
Too often to manage costs, formulators will simply reduce
the chocolate or cut back on the cocoa powder.
This move may achieve some savings, but it diminishes
the experience for the consumer. With the varied ingredient
solutions from suppliers, it is possible to still delight
the consumer while managing costs.
*
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Baking & Snack - December 2024

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