Cargill has launched new Gerkens CT70 cocoa powder – the latest addition to its range of cocoa powders.
New cocoa powder is specifically aimed at creating a chocolate experience in taste and smell in baked goods. The development and launch of Gerkens CT70 has been supported by research that proves the significant consumer preference of products prepared with Gerkens CT70 cocoa powder, the company says.
Dick Brinkman, technical service manager, Cargill Cocoa & Chocolate, explains: “When we decided to develop our latest cocoa powder specifically 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 color, 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%).