FDBusiness.com

The Top Ten Trends in food for 2013, and how they relate to cocoa and chocolate applications, have been revealed in a webinar presented by Lu Ann Williams of Innova Market Insights and Rens de Haan, Marketing & Communications Director, Cargill Cocoa & Chocolate. In the webinar, Cargill shares expertise with customers to provide inspiration for their product innovation, helping them exceed consumer expectations.

“Sustainability, reflected in the ‘Aware Shopper’ trend, organic, within the ‘Natural Cracks Emerge’ trend, and new taste and texture combinations, as exhibited in the ‘Sensory Experience’ trend, are emerging as some of the most relevant relating to cocoa and chocolate in 2013.” explains Rens de Haan. “However, as important as it is to be aware of these trends, it is how manufacturers respond to them and anticipate their consumers’ demands that is vital.”

Partnership is a valuable strategy to achieve this, and Cargill is the ideal innovation partner through its “T-model” approach. Unique to Cargill, this approach combines broad food knowledge with deep cocoa and chocolate expertise, providing manufacturers with the support they need to create innovative solutions. Whether working in confectionery, bakery or biscuits, cereals, dairy or ice cream, the T-model enables manufacturers to get a head start in cocoa and chocolate developments in 2013, keeping one step ahead of the competition.

“With our many years of experience in cocoa, chocolate and broad food applications, plus the expertise of our people, Cargill is one of the few companies that can support customers in their product development so they can meet and exceed the demands of consumers,” concludes Rens de Haan.

To find out more about the Top Ten Trends for 2013, view the webinar ‘Inspiring 2013 food trends for your cocoa and chocolate applications’ at www.cargillcocoachocolate.com.