Cargill has launched its new Gerkens CT70 cocoa powder from the world’s leading cocoa powder brand Gerkens. It is the latest addition to the company’s extensive range of cocoa powders aimed at creating consumer preferred bakery products by exceeding their expectations in aroma and chocolate taste.

For baked goods manufacturers Gerkens CT70 provides:
• outstanding genuine chocolate aroma and taste in baked products – as confirmed by consumers
• an appealing red-brown colour that reflects the sensory profile of the powder
• less complexity when baking – the product can be used for both the body of chocolate cakes as well as the coating and/or filling, giving a great taste and aroma to both.

Dick Brinkman, Technical Service Manager Cargill Cocoa & Chocolate, explains: “When we decided to de-velop our latest cocoa powder specif-ically designed for baked goods, we conducted multiple tasting sessions with our expert tasting panel. These continued until every panel member was convinced that Gerkens CT70 would help our customers’ products stand out by delivering a true chocolate experience beyond colour, in both taste and smell.”

Working in partnership with leading market research organization Ipsos, baked goods made with Gerkens CT70 were assessed in blind tests. The research showed a significant consumer preference, in direct comparison with goods baked with some of the industry’s other best-selling cocoa powders. Baked goods prepared with Gerkens CT70 were chosen as the preferred product by the majority (54 %) of consumers, with the overall preference for other products far behind at 24 % and 21 % respectively. Consumers especially preferred the product made with Gerkens CT70 for its taste (51 %) and the best chocolaty smell (41 %).