With the Catalan government’s urgent call to help save the cacaolat, two companies have stepped up to revive the brand and much more through technological transformation. By Martin Popp, Krones
The deZaan M558V cocoa powder by Olam Cocoa meets the growing market demand in Asia for higher-end cocoa and chocolate products.
The medium-fat cocoa powder provides a full chocolate flavour, and is particularly ideal for inclusion in beverage applications as it is a free-flowing, non-lumping cocoa powder.
With its 17-19 percent fat content, it provides ideal production conditions for manufacturers while simultaneously enhancing the creaminess and richness of beverages.
Its reddish brown colour and properties suits it for all kinds of chocolate drink applications such as instant drinks or ready to drink beverages, as well as for desserts, ice creams, cereals and truffles.
With the acquisition, the company’s combined capacity will be approximately 700,000 MT.
Climate change, population growth, and the shift of power from developed nations to emerging markets are setting the stage for a brand new future. These are but some of the changes in the cocoa industry that are calling for immediate action. Who would have thought that in five years’ time, emerging markets will become the top consumers of cocoa? In the first of a six-part series, we explore the shifting food and beverage landscape and its effects on stakeholders along the value chain. By Sherlyne Yong
The cocoa industry is facing a crisis at both ends of the value chain, with phenomenal growth in demand on one end and dwindling bean supply on the other. Urgent actions are required to ensure sustainability, but is the entire industry on the same page or is it just a case of unrequited love? By Wong Tsz Hin
The US$100 million investment will strengthen the company’s cocoa sourcing network and sustainability activities.
With an initial capacity of 60,000 metric tonnes, the facility will produce a variety of cocoa products.