13 Jun 2019 --- Oils and fats supplier AAK has launched COBAO Pure, a new cocoa butter product which delivers “bloom-retarding” effects in chocolate. Blooming, a common problem in chocolate, is the whitening that can appear on the surface of chocolate, which occurs over the shelf life of a product, especially if it is stored at varying temperatures – something that is difficult for chocolate manufacturers to control once the product has left their factory. While it is not dangerous, blooming is unsightly and may be unappetizing for consumers. It also has a negative impact on the overall sensory quality of the chocolate.
COBAO Pure delays migration and heat-related bloom, extending the shelf life with between 50 and 400 percent, depending on recipe, processing techniques and storage conditions, the company highlights. AAK anticipates that the new ingredient will be particularly beneficial in the premium chocolate segment. Sales of premium chocolate are growing three times faster than standard chocolate, presenting an excellent market opportunity, notes the brand. Consumers pay more for high-end chocolate and expect the product to reach them in top condition, which means avoiding blooming and maintaining an attractive appearance for a longer period is essential for this segment.
Milk fat is commonly-used as a bloom retarder but presents a number of challenges that cocoa butter may help to solve. Unlike milk fat, for example, AAK maintains that COBAO Pure will not change the sensory qualities of the end product or cause excessive softening. This means the product is especially suitable for dark chocolate applications. It is also free from lactose and other allergens, presenting a solution for the growing free-from category.
The deodorized bloom-retardant can be used as a replacement of other cocoa butters. On-pack, COBAO Pure must be labeled “cocoa butter,” in contrast to milk fat and other anti-blooming agents like cocoa butter equivalents and emulsifiers, which require a separate declaration on the ingredients list. More than two-thirds of consumers (69 percent) say reading labels has an impact on their purchase decisions, highlighting the importance of using natural ingredients that will not disrupt a clean label, according to an AAK analysis.
The shelf life of standard dark chocolate is usually set at around 10 to 12 months, but tests show this can fall to as low as one to three months when storage temperatures rise by just 2-3°C, the company emphasizes. However, the addition of COBAO Pure in the recommended range of 8 to 12 percent of the used cocoa butter retards blooming, extends shelf life and significantly reduces a product’s sensitivity to higher storage temperatures.
“Consumers expect products to look as good as they taste so blooming poses a risk to revenue and brand perception,” says Marco Oomen, Global Business Director for Chocolate & Confectionery Fats at AAK. “As a product moves down the supply chain, storage temperatures can fluctuate, so an effective bloom retarder is a must. COBAO Pure delivers excellent bloom-retarding capabilities without the formulation and labeling drawbacks of some other ingredients. It’s an exciting new solution that is set to make a real, positive difference in the chocolate category.”
“We see good demand from especially Europe, North America and Asia for COBAO Pure,” he adds.
In other related product launches, earlier this month AAK released AKOSPREAD, a range of fats for chocolate and nut-based spread applications. The new range of fats is marketed as offering improved stability in formulations, spreadability, visual appeal, texture and flavor. “When used in chocolate and nut spreads, AKOSPREAD delivers stability throughout the shelf life of the product – even in high nut content recipes, which are prone to oil separation,” the company states.
Also this month, AAK announced a new portfolio of tailor-made solutions for food manufacturers developing plant-based alternatives for products within the meat, dairy and ice cream segments. Branded AkoPlanet, the portfolio “is very much founded on the plant-based trend which has been around for a few years now,” Henning Villadsen, Business Development Director, AAK, tells FoodIngredientsFirst from the floor of IFT Food Expo 2019 in New Orleans, US. With this launch, the company is seeking to reaffirm its commitment to sustainability.
Last month, the company debuted a new flaked fats ingredient solution range, opening the door to unique sensory experiences in frozen, chilled, fresh, and dry-mix pizza offerings. The new range is claimed to enhance crust quality, taste and texture, as well as offering easy handling during the production process. AAK’s flaked fats are positioned as “an ideal and simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas.”
By Benjamin Ferrer
