New Raw Materials for Innovative Chocolate Creations
As a leading manufacturer of finest Swiss chocolate for private label customers worldwide, we are pleased to introduce the latest trends and innovations in raw materials. These materials can help meet the increasing market demands and develop sustainable and high-quality chocolates.
1. Fermented Millet Powder:
The Vegan Milk Alternative for Chocolate
With the growing demand for vegan alternatives, our fermented millet powder offers an ideal solution for producing vegan chocolate. This milk substitute is available in organic quality upon request and impresses with its slightly sweet and tangy, naturally milky taste. Notably, the color of the finished chocolate is almost identical to conventional milk chocolate, making it an attractive option for vegan-oriented product lines.
Image source: Adobe Firefly
2. Koa Flakes:
Sustainability Meets Exotic Flavor
Image source: © Koa
Koa Flakes are an outstanding example of how sustainability and indulgence can go hand in hand. Made from dried cocoa pulp, the flakes from the Swiss-Ghanaian start-up Koa help reduce food waste by utilizing a previously unused part of the cocoa fruit. Koa will be available in organic quality from 2025. Processed into chocolate, the Koa Flakes offer a crunchy texture and a sweet, exotic, fruity taste – perfect for innovative product creations that surprise and delight.
3. Gluten-Free Pretzels:
The Trendy Crunch for Chocolate
Gluten-free pretzels are a trendy and functional addition to various chocolate creations. These crunchy pieces pair wonderfully with milk and dark chocolate, offering a pleasant combination of sweet and salty. They are particularly suitable for consumers with gluten intolerance. The pretzels are also available in organic quality.
Image source: Adobe Firefly
4. Cocoa Fibers:
Sugar Reduction and Enhanced Cocoa Notes
Image source: Adobe Firefly
The use of cocoa fibers offers an innovative way to reduce the sugar content in chocolate without compromising taste. These fibers are rich in dietary fiber and can be incorporated into the chocolate mass at up to 5%. They reduce sweetness while enhancing cocoa notes, which is especially appreciated in dark chocolate. Additionally, they give the product a darker color, improving its visual appeal. A lighter version of the cocoa fibers for milk chocolates will also be available soon. The cocoa fibers are Fairtrade and Rainforest Alliance certified.
5. Oat Drink Powder:
The All-Rounder for Vegan Chocolate Creations
The spray-dried organic oat drink powder, made from gluten-free organic oats, is an ideal vegan replacement for milk powder in cocoa products. Compared to pure oat flour, it offers better technological properties and is much easier to process than previous oat-based milk substitutes, making it more versatile. The oat drink powder also impresses with its relatively neutral taste.
Image source: Adobe Firefly
These new raw materials offer an excellent opportunity to expand your chocolate range and actively shape the trends in the food industry. At Chocolat Stella Bernrain, we are proud to offer you these innovative ingredients. We are happy to advise you on your project!
Author:
Michael Daspersgruber
Head of R&D