Cargill’s Gerkens® high impact cocoa powders offer rich chocolate taste with deep dark colour

Amsterdam, The Netherlands — 30 April 2015 – Based on the trend towards sophisticated, darker and more adult chocolate flavours, Gerkens® high impact cocoa powders from Cargill’s cocoa and chocolate business are ideally suited to provide the rich, diverse colours and tastes that consumers are demanding.

Suitable for use in a wide range of applications, such as dairy, ice cream, bakery and confectionery, Gerkens® high impact cocoa powders are expertly created to produce a rich chocolatey taste with a dark colour, without bitterness. All Gerkens® powders can be tailored to meet the unique colour and taste requirements of each manufacturer.

Cargill’s expertise in cake blending is matched by our technical and applications know-how, which manufacturers can harness to develop innovative recipes for products that stand out from the crowd.

Working with Cargill means that customers benefit from the near endless possibilities of optimizing recipes or testing products in its Application Centers. These centers allow manufacturers to capitalize quickly on local market trends by offering tailored advice on getting the best from Cargill’s ingredients, and by making optimum use of other ingredients such as milk and stabilizers.

Marcel Nouel, Product Line Manager, Cocoa Powder, comments: “The majority of strong alkalized cocoa powders have a bitter taste; this is often described as a ‘rough edge’. Our broad spectrum of Gerkens® high impact powders have such a well-balanced flavour compared to many competitor products that less sugar is required to achieve a delicious chocolatey taste, without the rough edge. Amongst the broad range of applications where our high impact cocoa powders can be included are protein shakes, where the powder is used to mask the off-taste of protein.”