AAK has unveiled a premium cocoa butter substitute (CBS) compound that facilitates unprecedented levels of cocoa in chocolate compounds for enhanced taste. According to the company, CEBES Choco 15 creates new possibilities for chocolate compounds.

Using a CBS to create chocolate compounds can significantly reduce formulation costs for products such as confectionery bars, tablets and bakery goods.

Most options on the market today present issues with bloom and sensory qualities if the amount of cocoa ingredients exceeds 5%, says AAK.

CEBES Choco 15 is a patented, plant-based CBS compound allowing up to 15% of cocoa ingredients for superior flavor. 

It supports a long shelf life and avoids bloom even in high-cocoa recipes, ensuring products retain a glossy appearance, remain hard and stable at room temperature, and are pleasant to the touch. 

In addition, it is free from trans-fatty acids (TFAs) and has cost-efficient processing with no tempering process required, while maintaining a fast setting time. 

“CEBES Choco 15 is the only compound on the market that allows up to 15% of cocoa ingredients,” says Luis Parra, AAK’s global director of chocolate & confectionery fats. 

“It is an innovative, highly flexible solution that can help brands maximize their products’ taste while maintaining longer-lasting quality and cost-efficient processing.”  

Affordable luxury stands out
Market trends indicate that affordable indulgence will be essential in a recessionary environment, with consumers increasingly seeking out high-quality treats at more modest prices. 

CEBES Choco 15 is a cost-effective solution to help brands deliver a more authentic chocolate experience across various products.

“Cost is becoming an increasingly important factor for consumers, but taste remains the primary criterion for chocolate confectionery purchasing decisions,” Parra outlines. 

“As such, they will still enjoy small luxuries and emphasize value for money over the lowest price. We believe AAK will create more value for both customers and consumers by providing them with the right mixture of affordability and quality without the trade-offs.”

Meanwhile, “permissible indulgence” in snacking and sweets innovation was highlighted as a trend at ISM and ProSweets 2023 last month. Numerous exhibitors showcased the health aspects of their products, such as sugar-free, gluten-free, high in proteins, fiber-rich, added vitamins or minerals, low fat or low calories. 

Manufacturers are responding to the growing consumer demand for healthy and natural ingredients in sweets and snacks.

Vegan and plant-based chocolate is blazing its path with consumers seeking mindful F&B choices. From “alternate world” treats to organic and rose-covered bars, several brands are making dairy-free part of their DNA. 

At ISM and Prosweets, vegan treats were plentiful. The industry is rapidly developing solutions for creamier milkless bases and alt-buttery caramels in chocolate and ice cream.

Notably, the rising cost of living proves consumers spend less on premium brands and purchase fewer items. However, small and affordable treats such as candy, confectionery and chocolate bars do well in economic uncertainty, as consumers seek little “pick me ups.”