Sodium reduction without missing the flavor

Mercure – red cocoa powder with low sodium

Sodium intake is associated with high blood pressure and that is the reason why public health campaigns around the world recommend reducing gradually the content of this ingredient in foods. Looking at this scenario, Cargill exclusively releases in the Brazilian market Mercure: red cocoa powder with low sodium. The new product composes Spectrum Line of Cargill’s cocoa powder and meets the demand of healthiness in chocolate powder, cakes, biscuits and milk desserts, among others.

Nibs

A charming touch with cocoa essence

A simple combination which offers flavor and charm to chocolates, cakes and other products. Besides being delicious, nibs are a wealthy source of polyphenols, natural antioxidant substances which bring many benefits to health. Nibs can be applied in chocolate bars, biscuits and cakes, assuring the real cocoa flavor. Nibs’ crispness, flavor and texture contrast uniquely with other ingredients, resulting in a totally unusual option for the food industry.

Sodium intake is associated with high blood pressure and that is the reason why public health campaigns around the world recommend reducing gradually the content of this ingredient in foods. Looking at this scenario, Cargill exclusively releases in the Brazilian market Mercure: red cocoa powder with low sodium. The new product composes Spectrum Line of Cargill’s cocoa powder and meets the demand of healthiness in chocolate powder, cakes, biscuits and milk desserts, among others.

Controlled origin

Liquor, cocoa powder and origin chocolate attract tastes from around the world

Fine chocolate consume has been growing in the United States and Europe. In order to meet this demand new and small exotic supplier countries arise with high quality almonds. As well as coffee and wine, chocolate has been considered a degustation product by appreciators and specialists, above all when it is produced with almonds from the same origin. The more exotic, the more interest from selected consumer groups which get together to taste and compare different origins. Following this tendency, also in Brazil the number of controlled origin chocolate appreciators has increased. Cargill Cocoa and Chocolate in Brazil has developed its origins and become the first cocoa processor to offer Brazilian origin chocolate to the market. Nowadays, its origins are Bahia State, The Amazon and The Ivory Coast with 55% of cocoa which can be commercialized as 2.3 kg bars, kibbles in 25kg bags, besides cocoa powder and cocoa liquor.

Bahia State origin

More than 100 years of tradition have made Bahia one of the most famous places in the world for the cocoa plantation. The soil profile, the closeness to the coast, the high rainfall level and the artisenal processing have given strong aromatica characteristics and a very bitter flavor, resulting in intense cocoa derivatives with high taste permanence.

Amazon origin

Native fruit from The Amazon Forest, cocoa is cultivated close to The Amazon River. The plantations are totally integrated to the forest and guarantee the surviving of the local population without damaging the environment. Family agriculture, artisanal management and environment preservation make the Amazon cocoa a sustainable product. To make the attractiveness complete, it is an exotic product with a soft flavor and slightly fruited.

The Ivory Coast origin

The fermentation in banana plant leaves gives the Ivory Coast origin products a slightly fruited touch. The artisanal management improves the life quality of communities that plant cocoa and benefit the almonds.

The benefits of dark chocolate

Dark chocolate brings sharper cocoa characteristics. Besides the flavor, cocoa has a substance that helps in the release of endorphins and serotonine, responsible for the natural wellness sensation and happiness. Teobromine, also present at cocoa, stimulates the neuromuscular system and can lower intellectual fatigue, bringing up more energy.

Innovation in the milk market

Bianco Mix is an system elaborated with cocoa butter which brings the true white chocolate flavor to UHT drinks, chilled desserts, milk shakes as well as sweets and cakes toppings and fillings. Bianco Mix is commercialized as pasty in 21 kilos carboys, 25kg barrels or 20 liter buckets, which favors the handling by the industry.

Developed from the connection between different Business Units of the company such as Cocoa & Chocolate, Starch & Sweeteners, Cargill Texturizing Solutions and Foods, Bianco Mix is produced in São José do Rio Pardo, in Sao Paulo State.

Benefits:

• White chocolate characteristics flavor and aroma
• Excellent mouth filling
• Easy to use
• No need to adapt line production