Looking for a way to reduce the sugar content in your chocolate products by 30-45% without compromising on taste and texture? If you want to achieve this while maintaining a clean label, let’s talk about PrimaFi Cocoa! This innovative micronized cocoa shell material can be labelled as ‘cocoa shell powder’ or ‘cocoa fibre’.
Benefits of PrimaFi Cocoa:
- Sugar reduction: allows sugar substitution of up to 30-45% in chocolate applications.
- Cocoa reduction: Allows cocoa content to be reduced, depending on the application.
- Improved flavour: Offers a slightly less sweet taste, enhancing the intense cocoa notes.
- Increased fibre: Increases the fibre content in the final product.
- Optimal texture: Provides a texture and mouthfeel like cocoa.
- Sustainability: It is produced through an “upcycling” process, contributing to sustainability.
- Versatile labelling: Can be labelled as ‘cocoa fibre’ or ‘cocoa shell powder’.
- Advanced technology: Micronized with state-of-the-art technology, resulting in a very fine material that flows easily.
Possible applications:
- Chocolate and chocolate mixes: Ideal for sugar and cocoa replacement.
- Bakery: Perfect for reducing sugar and cocoa in bakery products.
- Nutrition/Milk drinks: Enriched with fibre and sugar reduction in milk drinks.
- Chocolate Cream/Glaze: An excellent choice for sugar and cocoa reduction.
For more information on how PrimaFi Cocoa can transform your products, contact Jan-Willem Teerink ( Jteerink@rebain.com ), our Sales Manager Food Ingredients.
