Cargill introduces sugar reduced chocolate capabilities to customers

Cargill introduces sugar reduced chocolate capabilities to customers


Cargill has invested $5 million in its site in Mouscron (Belgium) to enhance its capabilities for producing chocolate with lower sugar levels.

The investment allows for the introduction of a range of bespoke and sugar reduced chocolate recipes to meet the increased consumer demand for sugar reduced chocolate products.

The demand for chocolate is growing by approximately two per cent per year, according to Euromonitor (2019). Cargill’s 2019 study (Cargill’s Proprietary Perspective on Global Food & Beverage Trends) on global food and beverage trends shows that sugar is the number one avoided ingredient in food products and that 54 per cent of consumers are willing to pay more for chocolate with no or reduced sugar.

According to EMEA (Europe, Middle East and Africa) market data (Euromonitor (2018)), the market demand for sugar reduced confectionery products is growing more than twice (9 per cent) as fast as the general chocolate confectionery market (+4 per cent).
“As more consumers look for reduced sugar chocolate products, our customers are looking for new chocolate recipes that combine an indulgent sensory experience with lower sugar levels,” says Inge Demeyere, managing director of Cargill’s chocolate activities in Europe.

The investment of $5 million into Cargill’s state-of-the-art chocolate factory in Mouscron includes the option to use a wide range of sugar replacers and the necessary dosing systems to allow Cargill to reduce sugar levels gradually, or up to 30% or higher. This result provides customers the ability to claim sugar reduction on the packaging of consumer products.

It is also the latest in a long line of Belgian chocolate investments, focused on responding to and anticipating the demands of the industrial and gourmet segments.
Most recently, Cargill acquired Smet, a leading Belgian-based supplier specialised in chocolate and sweets decorations.

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