Your solution to achieve appealing labeling

We understand the powerful influence labeling and designation name have on consumers. In fact, 3 out of 5 consumers check ingredient lists when purchasing packaged food or beverages they haven’t tried before.* And chocolate ranks as the third most impactful ingredient when it comes to driving purchase decisions.** 

But does switching from chocolate to a compound containing chocolate mean giving up the ability to use a chocolate label and designation name? Not necessarily. And that’s where Cargill’s impressively broad portfolio of “Cost-effective delights” options comes into play, with solutions to delight your consumers while protecting your margins. Our wide range of solutions will help you maintain chocolate labeling and designation name – even when using compounds. 

“The launch of our broad ‘cost-effective delights’ toolbox opens up a large spectrum of options for you, our customer,” says Penelope Alexandre, FSQR Regulatory Affairs Leader. “It means that you can choose among of the broad variety of solutions offered by our toolbox for your recipe. This will allow you to make the type of claim you wish to make and select what works best in your product,” she adds.  

Let’s start with chocolate containing less than 5% CBE (Cocoa Butter Equivalent). This product can still be labeled simply as “chocolate”. Note though that – when sold as a standalone ingredient (like in a chocolate tablet) – a separate statement is required below the ingredient list to call out that the product contains vegetable fat other than cocoa butter. 

When it comes to our CBE-based super coatings and standard coatings, a “chocolate” claim is possible in full compliance with EU Directive 2000/36/EC – as long as the product contains chocolate which is possible through Cargill’s unique production process. 

Here’s how it works: we first process the chocolate ingredients (e.g., cocoa, sugar, and milk for milk chocolate) to create chocolate. In a second step, this chocolate is blended with other fats and other powders. 

Thanks to this process, customers can feature a chocolate image or illustration on the front of the packaging and refer to a “chocolate coating.” On the back, they can use designation names such as “Chocolate-based coating” or “Coating with X% chocolate.” 

This sets Cargill apart from most common processes on the market, where chocolate ingredients are not pre-mixed – resulting in a “recombined chocolate” which is challenged by many control authorities.  

While many consumers are driven by the presence of cocoa or chocolate, you also have others who are primarily seeking a sweet sensorial experience, or a “creamy” texture, for example.  

“More important for them than the cocoa content is the product as a whole, and especially, when it is integrated into a biscuit for example, where the driving force of the product is the crunch,” notes Penelope.

Ultimately, it’s all about supporting our customers in meeting the needs of their consumers. “So whether the customer wants to achieve a ‘crunchy,’ ‘smooth,’ or ‘spongy’ sensory experience – you can come with different options and types of claims,” she adds.  

It all reiterates how Cargill could help in supporting applications through our broad portfolio. As your co-creation partner, we’re here to help you find the solution that best fits your needs. After all the rest of the sensory components of a product also have an impact. Our family of options offers infinite sensorial possibilities. 

Let’s find the sweet spot together with cost-effective delights! Cut cost. Keep delight 

*Cargill IngredienTracker EMEA 2022 – N=5,699
**Cargill proprietary research – UK – N=900 – 2024