CSM Ingredients offers a cost-stable, versatile and sustainable alternative to cocoa

CSM Ingredients, operating under the Nexture umbrella, is set to launch Nuaré, a proprietary range of carob-based cocoa alternatives, positioning it as a strategic solution for food professionals grappling with unprecedented cocoa price volatility and increasing demand for resilient supply chains.

The Nuaré range will be officially presented at Food Ingredients Europe (Fi Europe) 2025 in Paris (December 2-4, 2025) at the Nexture booth (stand #72G18), where CSM Ingredients will exhibit alongside HIFOOD and Vitalfood by Italcanditi.

As global cocoa prices skyrocket due to climate-related challenges and supply constraints, the need for reliable, cost-predictable alternatives has become critical. Nuaré directly addresses this urgency by offering a natural, plant-based ingredient system derived from the carob tree.

Carob, a drought-tolerant species native to the Mediterranean, is championed for its inherent sustainability: it requires minimal agricultural input, supports biodiversity, and boasts a naturally low carbon footprint, providing manufacturers with a stable and ethically sound raw material source.

The Nuaré range is engineered for high performance and seamless integration across both industrial and artisanal settings, offering functional advantages over traditional cocoa:

• Tailored performance: formulations are optimised for flexibility, scalability, and cost efficiency, with customisation available to meet specific client needs.
• Bakery and confectionery: for cake coatings, Nuaré delivers consistent shine and colour, offering stability through freeze-thaw cycles without the risk of greying or bloom. In dark bakery mixes (eg, muffins and cakes), it provides dependable baking performance and warm brown shades.
• Ice cream & pastry: the range is ideal for ice cream coatings, engineered for optimal viscosity and adhesion to achieve a smooth, glossy finish. For pastry fillings, Nuaré delivers a creamy, indulgent mouthfeel independent of fluctuating cocoa supplies.
• Sensory potential: beyond acting as a substitute, carob—with its naturally sweet, chocolate-like profile and mild caramel notes—unlocks new creative potential. It enables a range of golden, nutty, and caramel-brown tones that are visually distinct from traditional cocoa, enhancing the appeal of indulgent formulations.