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Barry Callebaut, the global leader in high-quality chocolate and cocoa manufacturing, has announced a significant evolution of its product estate. The organisation is repositioning its compound offering into a newly defined "Cacao Coatings & Inclusions" category, reflecting a shift toward higher technical standards and premiumised solutions.

The transformation is led by the launch of Cacao Max and a groundbreaking non-cocoa solution, ChoViva, developed through an exclusive commercial partnership with German start-up Planet A Foods.

Realignment and Premium Coatings

The decision to transition from the "compound" nomenclature to "Cacao Coatings & Inclusions" signals a broader effort to elevate the quality perception of non-tempering chocolate alternatives. Leading this segment is Cacao Max, a premium range engineered to deliver a multi-dimensional taste profile that replicates the mouthfeel of traditional chocolate.

Key Technical Attributes Include

• Milk Variant Launch: The range debuts with a milk-style coating utilising carefully selected cacao powders.

• Refined Processing: Utilises advanced milling and processing techniques to achieve a silky, consistent texture.

• Specialised Inclusions: Incorporates a unique dairy ingredient designed to enhance creaminess and flavour stability across various applications.

Exclusive Partnership for Non-Cocoa Innovation

In a move to address the increasing volatility and sustainability concerns within the global cocoa supply chain, Barry Callebaut has introduced ChoViva. This innovation provides a "chocolate-like" experience without the use of any cocoa ingredients.

The technical architecture of ChoViva relies on sunflower seeds as the primary flavour driver. Through a proprietary fermentation and roasting process developed by Planet A Foods, the ingredient achieves a sensory profile remarkably similar to conventional chocolate. This "cocoa-less" alternative provides manufacturers with a tool to expand their portfolios into sustainable and novel confectionery formats while managing raw material risks.

Vision and Market Alignment

The expansion of the coatings and inclusions portfolio reflects Barry Callebaut’s focus on anticipating shifting industry requirements. Laura Bergan, Director of Brand and Customer Marketing, noted that the organisation is broadening its capabilities to share solutions that meet evolving consumer and manufacturer needs.

The launch of ChoViva and Cacao Max arrives at a time when the confectionery industry is professionalising its approach to "plus-benefit" and alternative ingredients.