Food Business News - February 23, 2016 - (Page 35)

chocolate milk is booming in the single-serve children's sector. And with children, chocolate milk is an entirely different game, as there is an industrywide effort to offer children better-for-you options. These chocolate milks tend to be low in fat or even fat free, as well as lower in sugar content. They also tend to prefer milder, milk chocolate-type flavors. Yogurt with a side of decadence Adding chocolate to yogurt gives consumers permission to indulge. The yogurt base delivers protein, calcium and other essential nutrients, while the chocolate makes it a special treat. But adding chocolate ingredients to what tends to be a tart, acidic base can be challenging. "The main issue you face when developing a chocolate yogurt is meeting consumers' expectations," Mr. Boza said. "They envision all the decadence that chocolate delivers by itself or as a main ingredient of a dessert but the reality is that February 23, 2016 when making a chocolate yogurt you have to deal with the intrinsic tartness and sourness of yogurt. "We have addressed this challenge by increasing the level of sweetness to balance out tartness and also are working with dark cocoa flavor profiles because dark cocoa has bitter notes that blend better with tartness." Formulators also must consider the post-acidification process that naturally occurs in yogurt during shelf life. "Yogurt is a live product, and the cultures continue to produce lactic acid over time," Mr. Boza said. "This increases tartness and impacts flavor. It's helpful to use yogurt cultures with low post-acidification behavior. There are also flavor companies introducing new technologies to modulate flavors, by either enhancing or suppressing them according to the product's needs." In addition to managing Is there a U.S. cocoa shortage? M ilk, ice cream and yogurt might make ideal partners with chocolate, but formulators may want to put their cocoa creations on hold as the confection world grapples with the current cocoa shortage. There are also concerns that vanilla crops will not deliver as much as hoped, so salted caramel might continue to trend, by default. Many forces have come together to create what U.S. global food and beverage industries recognize as a real cocoa shortage. Increased consumption in countries such as China and India, combined with a recent slump in production and misuse of pesticides, has triggered a warning that the chocolate supply may be depleted. Though dairy foods manufacturers are a minor user of cocoa and chocolate when compared to the candy industry, they likely will still feel the impact, said Rick Stunek, director of marketing, product development and procurement, Forbes Chocolate, Broadview Heights, Ohio. "We have seen a definite shortage of certain cocoas, particularly red alkalized powders, throughout the North American market," he said. "The problems of one or two cocoa bean suppliers have kind of overwhelmed the whole supply chain. While some grinders stopped delivering product, other ones rushed in to meet the demand. Now those grinders are at their limit." There is little cocoa powder that has not been spoken for at this time. If you are not in a contract, now's not the time to start sourcing. "Anyone who has to have specific cocoas to make chocolate ingredients and cannot substitute is going to be struggling," Mr. Stunek said. "We would like to think it is only going to last another couple of months, but without knowing the internal issues of the grinders, it is hard to say." FBN FOODBUSINESS NEWS ® 35

Table of Contents for the Digital Edition of Food Business News - February 23, 2016

Food Business News - February 23, 2016
Campbell Soup defends G.M.O. labeling decision
Whole grains versatility
Dairy Business News - The many shades of cocoa
Table of Contents
Web Contents
Editorial - Pickup ahead in food m. & a. activity
WhiteWave broadening its Horizon
Pilgrim’s Pride plans sizable strategic investment
Consumers not clear on clean label definition
W.H.O. report urges tax on sugar-sweetened drinks
Snacks ‘area of weakness’ for Kellogg
US Foods files for initial public offering
Beyond Tyson 2.0
General Mills ahead of natural, organic sales goal
Mondelez ‘Lines of the Future’ steadily proliferating
Smucker looks to ‘lead with innovation'
Food business blossoming for
Mars to remove artificial colors across portfolio
Three trends driving gluten-free market
Market Insight - The demise of orange juice
Washington - President’s budget for food safety leans heavily on user fees
Ingredient Trends - Manufacturers responding to non-G.M.O. trend
Whole grain intake still could improve
Is there a U.S. cocoa shortage?
New Food Products
Ingredient Market Trends - Secretary Vilsack says reports demonstrate net energy benefits of ethanol
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 23, 2016