As cocoa prices are increasing and availability becomes very tight, replacement of cocoa by other ingredients becomes eminent for many in the food industry. Buisman Ingredients offers a cocoa powder alternative based on caramelised sugar, which is available in various qualities, meeting the demand for the range of colour/flavour tones normally achieved with cocoa powder.

Main benefit of using caramelised sugars to replace cocoa is that the flavour profile has quite some similarities in both bitter/acid notes and some roasted notes. Also, caramelised sugar has a reddish/brown colour which depends on the degree of caramelisation, and powder properties are quite similar to cocoa powder as well (although not that fine)

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Recently we have managed to provide a range of soon to be introduced meat products with a beautiful grilled appearance by using caramel. Not only does this provide cost savings compared to other methods, it also limits the amount of acryl amid and other potentially unwanted components

Even though the caramel could have been applied in different ways and during different stages in the productin, we have choosen to apply the caramel on the outside of the cooked product near at the end of the proces. The end result, doing it in this manner proofed to be the best. Because of the heat of the cooked product and the time the product is given to cool down, the fixation of the caramel is optimal, and as a result the product kan be packaged further without any challenges.

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There’s good news for the bakery industry. Caramelised sugar can now be substituted for malt in bread products to obtain the optimum colour and flavour. For some products, it’s even possible to replace malt completely while for others a mix of caramelised sugar and specific malt flours and/or extracts is better. Depending on the application, substituting caramelised sugars for malt can achieve a saving of 25-60%. Buisman has already demonstrated this convincingly, and the bakery industry is now starting to discover this economical innovation!

Food Ingredients Europe 2011 will take place between 29th November and 1st December in Paris Nord Villepinte, Paris, France. We very much look forward to meeting you at this leading international trade fair so that we can trigger your sensces and explore the benefits of a cooperation. You’ll find Buisman in hall 4. on stand 4E63.