Cobao Pure Extends Shelf Life by Up to 400%
Michael Hemsworth — June 17, 2019 — Lifestyle
Chocolate bloom -- the whitening effect that naturally occurs as chocolate products are stored -- is an unwanted effect that the new Cobao Pure cocoa butter from AAK is reported to help eliminate from many products.
The ingredient is reported to delay heat-related bloom and migration in chocolate, which could extend the shelf life of the product by between 50% and 400%, depending on the recipe. The product is made from deodorized cocoa butter that is completely fresh from lactose and compatible for use with other cocoa butters.
AAK Global Business Director for Chocolate and Confectionery Marco Oomen spoke on the new product saying that, "Consumers expect products to look as good as they taste, so blooming poses a risk to revenue and brand perception. As a product moves down the supply chain, storage temperatures can fluctuate, so an effective bloom retarder is a must. Cobao Pure delivers excellent bloom-retarding capabilities without the formulation and labelling drawbacks of some other ingredients. It’s an exciting new solution that is set to make a real, positive difference in the chocolate category.”
The ingredient is reported to delay heat-related bloom and migration in chocolate, which could extend the shelf life of the product by between 50% and 400%, depending on the recipe. The product is made from deodorized cocoa butter that is completely fresh from lactose and compatible for use with other cocoa butters.
AAK Global Business Director for Chocolate and Confectionery Marco Oomen spoke on the new product saying that, "Consumers expect products to look as good as they taste, so blooming poses a risk to revenue and brand perception. As a product moves down the supply chain, storage temperatures can fluctuate, so an effective bloom retarder is a must. Cobao Pure delivers excellent bloom-retarding capabilities without the formulation and labelling drawbacks of some other ingredients. It’s an exciting new solution that is set to make a real, positive difference in the chocolate category.”
Trend Themes
1. Bloom-preventing Ingredients - The development of cocoa butter products that help prevent chocolate bloom is a trend that can enhance product shelf life and improve consumer satisfaction.
2. Extended Shelf Life - Extending the shelf life of chocolate products through the use of bloom-retarding ingredients is a trend that can reduce waste and increase profitability for businesses.
3. Improved Product Quality - The use of innovative cocoa butter solutions to eliminate chocolate bloom is a trend that can enhance the visual appeal and overall quality of chocolate products.
Industry Implications
1. Food Manufacturing - The food manufacturing industry can benefit from the trend of bloom-preventing ingredients in chocolate, as it can help create longer-lasting and higher-quality chocolate products.
2. Confectionery - The confectionery industry can leverage the trend of extended shelf life through bloom-retarding ingredients to offer products with longer expiration dates and reduced risk of quality deterioration.
3. Food Packaging - The food packaging industry can explore the trend of improved product quality through the use of innovative cocoa butter solutions, offering packaging solutions that effectively preserve the appearance and taste of chocolate products.
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