Consumer demand for indulgent foods continues to drive new product launches in many developed markets. More importantly the discovery of therapeutic value from Cocoa (possible antimutagenicity, anticarcinogenicity etc…) has led to a remarkable increase in usage with consequently higher prices.
As a result Signature Flavors has developed truly authentic tasting Cocoa Modulators which can be used to partially replace or extend Cocoa solids in most applications. This results in lower, more stable ingredient costs without sacrificing flavor, quality or nutritional benefits.
Flavor profiles can be specifically adjusted in your reduced Cocoa Applications to maintain quality and integrity. Flavor Characterization, Impact, Mouthfeel and other attributes can all be maintained.
Modulators are ideal for application in chocolate confections, bakery, dairy, desserts, beverages or any application where Cocoa has to be reduced but integrity maintained.
4-Texture and Mouthfeel
5- Strength and Flavor Impact
This Technology is based on well over 60 years experience in Maillard Reaction Technology coupled with Analytical, Sensory Development and Organoleptic Expertise.