Cargill has boosted its Gerkens cocoa powder brand with a new variant specifically designed for baked goods.
Called Gerkens CT70, the product is said to provide “outstanding genuine chocolate aroma and taste” in baked products, while offering less complexity when baking. It can be used for both the body of chocolate cakes as well as coatings and fillings.
Through a consumer survey carried out with market research organisation Ipsos, Gerkens CT70 was favoured for its taste and chocolaty smell, according to Cargill.
Dick Brinkman, technical service manager at Cargill cocoa and chocolate, said: “When we decided to develop our latest cocoa powder specifically designed for baked goods, we conducted multiple tasting sessions with our expert tasting panel.
“These continued until every panel member was convinced that Gerkens CT70 would help our customers’ products stand out by delivering a true chocolate experience beyond colour, in both taste and smell.”
Ilco Kwast, marketing director at Cargill cocoa and chocolate, added: “Ultimately it’s all about the taste – and we were delighted at the consumer response to baked goods made with CT70.
“Gerkens CT70 cocoa powder gives bakery products the chocolate taste and smell that consumers prefer, making baked goods stand out from the competition by bringing a unique chocolate experience to consumers.”
The Gerkens business was acquired by Cargill in 1987 and it now has processing facilities in Holland, France, Germany, Ghana, Côte d’Ivoire and Indonesia.
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