Tate & Lyle launches cocoa replacement solution

Tate & Lyle announces the launch of a cocoa replacement solution using carob powder ingredient, Carcao, which enables food manufacturers to enjoy cost savings in the total recipe cost.

With its familiar cocoa-like flavor and coloring, Carcao can be used as a partial cocoa replacement in dairy, bakery and ice cream applications.

Working to individual manufacturer briefs, Tate & Lyle can develop bespoke products according to the manufacturer’s desired color or flavor.

For instance, by adjusting the temperature and roasting conditions during the production of carob powder, Tate & Lyle’s specialists are able to produce a series of different Carcao products, ranging from light brown and sweet tasting to dark brown with a strong unsweetened taste.

The company has developed case studies to demonstrate the cost benefits of using the ingredient to manufacturers, including a chocolate mousse, a chocolate tasting muffin, a cocoa drink, a chocolate ice cream and a cocoa filling, which have similar properties and quality as the full-cocoa alternative and deliver significant cost reductions on the total recipe cost.