Cargill adds an intense dark red cocoa powder to its Gerkens cocoa powder range.
Produced by Gerkens technical specialists at the Gresik cocoa processing facility in Indonesia, the powder suits applications such as chocolate ice cream, drink and dessert that reflect the premium trend towards intense rich colors and flavors, as well as the use of contrasting colors and multiple chocolate shades.
“All this research comes together to create ‘joined-up expertise’ via our T-model approach,” says Emiel van Dijk, strategy and innovation leader at Cargill Cocoa & Chocolate.
“This combines knowledge across multiple food-related industries matched with our deep cocoa and chocolate expertise, allowing customers to develop the latest and greatest innovations.”
