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Gerkens high impact cocoa powders launched

Based on what the company sees as a trend towards sophisticated, darker and more adult chocolate flavours, Gerkens high impact cocoa powders from Cargill’s cocoa and chocolate business are said to be ideally suited to provide the rich, diverse colours and tastes that consumers are demanding. Described as being suitable for use in a wide […]

Based on what the company sees as a trend towards sophisticated, darker and more adult chocolate flavours, Gerkens high impact cocoa powders from Cargill’s cocoa and chocolate business are said to be ideally suited to provide the rich, diverse colours and tastes that consumers are demanding.

Described as being suitable for use in a wide range of applications, such as dairy, ice cream, bakery and confectionery, Cargill says that Gerkens high impact cocoa powders are expertly created to produce a rich chocolatey taste with a dark colour, without bitterness, noting that all Gerkens powders can be tailored to meet the unique colour and taste requirements of each manufacturer.

“The majority of strong alkalized cocoa powders have a bitter taste; this is often described as a ‘rough edge’”, said Marcel Nouel, Product Line Manager, Cocoa Powder. “Our broad spectrum of Gerkens high impact powders have such a well-balanced flavour compared to many competitor products that less sugar is required to achieve a delicious chocolatey taste, without the rough edge. Amongst the broad range of applications where our high impact cocoa powders can be included are protein shakes, where the powder is used to mask the off-taste of protein.”