Carcao can be used as a partial cocoa replacement in dairy, bakery and ice cream products.

Working to individual briefs, Tate & Lyle can develop bespoke products according to a processor’s desired colour or flavour. For instance, adjusting the temperature and roasting conditions during the production of carob powder can produce a series of different Carcao products, ranging from light brown and sweet tasting to dark brown with a strong unsweetened taste.

It has also produced case studies that demonstrate the cost benefits of using the product.

Kerstin Werner, head of business development, Tate & Lyle Food Systems, said: “In light of volatile cocoa pricing and supply issues, many food manufacturers are looking for solutions that reduce the cocoa content of their products as a means of controlling recipe costs. We produce bespoke Carcao products and help with the formulation of the recipe, to ensure that products adopt a similar cocoa taste profile and look.”
Contact: Tate and Lyle
www.tateandlyle.com