Cargill presents trend-inspired, innovative gourmet chocolate solutions at Food Hotel Asia 2024

April 23, 2024, Singapore: Leveraging forward-looking market insights and a deep understanding of its customers and consumers in the region, Cargill presents its high-quality gourmet products and versatile solutions for chocolate, formulations, fillings and coatings, and decorations, tailor-made for chefs and food. professionals from the hospitality industry at the Food & Hotel Asia (FHA) in Singapore, which opened today.

“We see growing consumer demand for delicious experiences and higher ingredient awareness. Across APAC, consumers have shown that they prioritize rich flavors and attractive images when it comes to indulgence, and that they want to maintain good health through their food and beverage choices. Inspired by these trends, the gourmet chocolate innovations we are bringing to FHA will enable our foodservice customers in APAC to develop delicious culinary offerings that consumers will want to enjoy. At the same time, our bean-to-bar capabilities in Asia, from sustainable sourcing to product co-creation, position us to deliver even greater value as our customers’ partner of choice for innovation and growth,” said Xiaoling Liu, Indulgence. Leader, Food Solutions Asia Pacific, Cargill.

“Experience it” is a key theme highlighted in Cargill’s proprietary TrendTrackerTM 2024 study, which provides annual insight into global and regional food and beverage trends. Consumers attach great importance to experiences. Through their food and beverages, consumers seek experiences that are new and exciting, nostalgic and comforting, indulgent and indulgent. The TrendTracker reported that 33% of APAC consumers believe rich flavors and flavors are essential for a delicious experience, and caramel in particular is proving popular as 2 in 5 consumers are most interested in caramel flavors among the emerging flavors of chocolate or chocolate products. To meet this consumer desire, Cargill presents its range of creative gourmet chocolate solutions with complex caramel flavors, including:

• Pastry Chef of Aalst ChocolateTM Chocolate Artisan Solthe easy-to-use chocolate caramel knobs with a strong creamy and nutty profile
• Pastry Chef from Aalst ChocolateTM Chocolate Artisan Milk Carmelothe soft milk chocolate that reveals a strong creamy and caramelly first note with a hint of nuttiness.
• Veliche^® Euphoria Carameleasy-to-use white chocolate caramel knobs with rich and intense caramel with biscuit notes and a hint of salt and balanced caramelized sugar in the finish.

In addition, to enhance consumers’ sensory experience and enhance the visual appeal and flavors of its creations, Cargill presents its Pâtissier by Aalst ChocolateTM Prismatic Coating and Filling, ready-to-use flavored pastes with a strong, milky and creamy profile. the distinctive flavors and colors, and a broad and ever-evolving portfolio of SmetTM & LemanTM decorations that focus on bringing visual excitement and signature customizations to each chef’s creations through the impact of color, shapes and personalized designs.

Meanwhile, the ‘Healthy for Me’ theme in the TrendTracker reflected that more and more consumers today are proactively taking a holistic approach to health, being more thoughtful and conscious about their food and drink choices, and being more selective about ingredients used in their food. Based on the report, sugar is the top ingredient that APAC consumers are actively trying to limit in their diets. When it comes to chocolate, 50% of APAC consumers prefer dark chocolate due to its less sweet flavor profile and believe that the darker the chocolate, the healthier and more expensive it is. In response, Cargill’s high cocoa range, featuring Pâtissier by Aalst ChocolateTM Chocolate Artisan Dark 85% Chocolatier and Pâtissier by Aalst ChocolateTM Chocolate Artisan Dark Single Origin Ghana 75% high cocoa coverture, offers endless opportunities for chefs and food professionals to explore alternatives with a lower cocoa content. sweetness levels without compromising the richness and intensity of the flavor.

To demonstrate how our products have been developed by chefs for chefs, winner of the prestigious Meilleur Ouvrier de France (MOF) competition, Chef Bruno Pastorelli will demonstrate innovative recipes and applications with Cargill’s range of gourmet cocoa and chocolate solutions. In addition to Chef Bruno, Cargill’s team of international chefs will also take the stage with their culinary expertise to prepare delectable chocolate creations using Cargill’s gourmet chocolate products on the exhibition stand.

As a leading Asian cocoa and chocolate manufacturer, Cargill is committed to serving the Asian market and beyond with “from Asia for Asia” bean-to-bar solutions, leveraging its extensive cocoa sourcing networks, state-of-the-art manufacturing capabilities and deep R&D and innovation expertise.

Within Asia, Cargill has been accelerating sustainable cocoa sourcing practices in Indonesia for more than a decade, complemented by a world-class cocoa processing plant in the country that is also home to Asia’s most advanced cocoa development center. Later this year, the Gresik factory will complete improvements to production lines that will support the development of premium cocoa solutions through flavor and color customization.

In Singapore, Cargill operates the Aalst Chocolate manufacturing plant, which exports products to more than 50 countries, and the Chocolate Academy, which serves as a hub for innovation and co-creation with customers, supported by Cargill’s four food innovation centers in Asia. As a nutritional solutions provider with one of the most comprehensive portfolios in the industry, Cargill can also offer its cocoa and chocolate customers access to a wide range of ingredients and solutions, such as specialty fats from edible oils – all of which are well positioned for the company to deliver value , innovation and growth for customers across the region.

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