Cargill has invested USD 5 m 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 innovative sugar reduced chocolate recipes to meet the increased consumer demand for sugar reduced chocolate products.

The demand for chocolate is growing by approximately 2 % per yea. A vast majority of consumers view chocolate as an indulgence, a delightful product that they can enjoy in the moment. A growing group of consumers is on the look-out for chocolate that tastes just as delicious but also contains less sugar. Cargill’s 2019 study on global food and beverage trends shows that sugar is the number one avoided ingredient in food products and that 54 % consumers are willing to pay more for chocolate with no or reduced sugar. According to EMEA (Europe, Middle East and Africa) market data, the market demand for sugar reduced confectionery products is growing more than twice (9 %) as fast as the general chocolate confectionery market (+4 %).

The investment 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 specialized in chocolate and sweets decorations. With the acquisition, Cargill was able to broaden its product portfolio and services to gourmet customers such as artisans and chocolatiers, bakery, hospitality businesses and food service industries.

Cargill Cocoa & Chocolate is also launching a new campaign to help its customers find their very own “sweet spot”. Whether wanting to reduce sugar levels gradually or by up to 30 % or higher for packaging claimability, the Cargill Chocolate Engineers have flexible solutions to help chocolate confectionery, bakery, cereal and ice cream producers answer the market and consumer needs.