Cargill has invested $5 million in its Mouscron, Belgium site to enhance its capabilities for producing chocolate with lower sugar levels.
The investment allows for the introduction of a range of bespoke and innovative sugar reduced chocolate recipes to meet the increased consumer demand for sugar reduced chocolate products.
“As more consumers look for reduced sugar chocolate products, our customers are looking for new chocolate recipes that combine an indulgent sensory experience with lower sugar levels,” says Inge Demeyere, MD of Cargill’s chocolate activities in Europe.
He added: “Leveraging a deep chocolate and broad food ingredients expertise, Cargill created a unique sugar reduced chocolate recipe capability using an optimized blend of sugar replacers, while still managing to get all the other elements like taste and texture right.
“Our new, bespoke sugar reduced chocolate capabilities can produce a creamy, rich, indulgent chocolate taste with just the right level of sweetness.”
The investment includes the option to use a wide range of sugar replacers and the necessary dosing systems to allow Cargill to reduce sugar levels gradually, or up to 30% or higher.
This result provides customers the ability to claim sugar reduction on the packaging of consumer products. It is also the latest in a long line of Belgian chocolate investments, focused on responding to and anticipating the demands of the industrial and gourmet segments.
