Researchers at Blommer have expanded its Discovery product line to include coating for panning, enrobing and molding applications. David Meggs, CEO at Blommer Chocolate Company, tells FoodIngredientsFirst about the new opportunities the coatings bring.

“Applicable in nutrition, snack and confectionery segments, Discovery reduced sugar chocolate chips and coatings are a great way to bring indulgence to better-for-you products, or to help improve the nutritional profiles of applications with a clean label appeal.”

They expect over 40% sugar reduction in its coatings with applications such as nut butter cups, bars and the already released chocolate chip cookies. Blommer and DouxMatok chocolate coatings come in milk, dark and white.

“Market data and trends tell us that flavor preference slightly varies by segments and applications, with milk having a bigger share in volume yet dark and white are driving the growth. This is why we are launching all three types to meet the different needs of our customers,” says Meggs.

Using DouxMatok Incredo Sugar, made from real cane sugar, the companies’ achieved a 50% sugar-reduction (Credit: DouxMatok).Waiting for the coatings
DouxMatok affirms it was easier to innovate in the chocolate chip cookies and rapidly provide a sugar-reduced option to the market before working on the more complex coatings.

“We wanted to ensure that we met the same expectations of sugar reduction and quality of taste and texture when working with Blommer on chocolate coatings,” says Kelly Thompson, SVP head of North America, DouxMatok.

“While these applications took a bit longer than the initial launch of the chocolate-flavored chip, we’re thrilled with this expanded portfolio of applications that deliver both on functionality and level of taste and sweetness,” continues Thompson.

According to Blommer, current supply-chain dysfunctions and skyrocketing oil prices have not affected the production of the coatings. The company affirms it secured supply with its corporate experience in the commodity market. Revealing that they are now working actively to “provide several alternative solutions for sunflower-based products due to the current situation in Ukraine.”

Blommer’s golden mean
Until January, Blommer only provided full sugar and zero sugar products. However, the company opted to add a middle path to reach a broader audience.

“Customers have historically shied away from alternative solutions due to negative taste perception or a desire for a solution that does not contain high-intensity sweeteners or sugar alcohols,” adds David Meggs, CEO at Blommer. 

Using DouxMatok Incredo Sugar, made from real cane sugar, the company achieved a 50% sugar while enhancing the perception of sweetness to not compromise on taste, texture or sweetness.

Chocolate industry innovationWhile milk chocolate has a bigger share in volume, dark and white are driving the growth, according to Meggs (Credit: DouxMatok).
As consumers demand more innovative, healthier but taste indulging products, chocolate companies scratch their heads to give customers the experiences they seek.

In collaboration with Dutch researchers, Unilever scientists studied the design of metamaterials – artificial lab-made materials – to design foods that are enjoyable to eat. 

While the study admits that little is known about food design to enhance interaction between humans and foods, scientists found that most people prefer a lot of cracks when they bite, with the chocolate noise (the number of sound cracks) having an enhancing effect on the sensorial experience.

Last month, Barry Callebaut unveiled plans to build a US$104 million specialty chocolate plant in Canada. The factory will produce sugar-free chocolate, high protein and other specialty products. Healthy options follow industry trends to indulge cravings in a healthier manner.

Niche offerings, such as cacao-free offerings, are also gaining traction this month with the plans of Voyage Foods to release its free of the main nine allergens, cacao-free, plant-based chocolate by Q3 2022.