Cargill introduces innovative sugar reduced chocolate capabilities to customer
Cargill, the global food ingredient supplier, has invested US$5 million in its site in Mouscron to enhance its capabilities for producing chocolate with lower sugar levels. The investment allows for the introduction of a range of bespoke and innovative sugar reduced chocolate recipes to meet the increased consumer demand for sugar reduced chocolate products.
The demand for chocolate is growing by approximately 2% per year and a growing group of consumers is on the look-out for chocolate that tastes just as delicious but with less sugar. Cargill’s 2019 study on global food and beverage trends shows that sugar is the number one avoided ingredient in food products and that 54% of consumers are willing to pay more for chocolate with no or reduced sugar.
According to the EMEA market data, the demand for sugar reduced confectionery products is growing more than twice (9%) as fast as the general chocolate confectionery market (+4%). “As more consumers look for reduced sugar chocolate products, our customers are looking for new chocolate recipes that combine an indulgent sensory experience with lower sugar levels,” says Inge Demeyere, Managing Director Cargill’s chocolate activities in Europe.
The investment into Cargill’s state-of-the-art chocolate factory in Mouscron includes the option to use a wide range of sugar replacers and the necessary dosing systems to allow the company to reduce sugar levels gradually, or up to 30% or higher. This result provides customers the ability to claim sugar reduction on the packaging of consumer products and is also the latest in a long line of Belgian chocolate investments, focussed on responding to and anticipating the demands of the industrial and gourmet segments.