Cocoa Butter Equivalents (CBEs) are emerging as a pivotal innovation in the confectionery sector, particularly within chocolate and bakery products. As the demand for high-quality, sustainable ingredients rises, CBEs present themselves as the optimal choice for manufacturers seeking to maintain superior product standards while addressing environmental concerns.
CBEs are crafted from exotic fats such as sal, mango, and shea butter. These ingredients integrate seamlessly into chocolate products without altering their fundamental characteristics, such as texture, flavour, or melting properties. The versatility of CBEs ensures that they can replicate the desirable qualities of cocoa butter, making them suitable for producing premium chocolate products.
In 2023, the global market for CBEs was valued at approximately $1.18 billion, with projections to reach $2.03 billion by 2032. This growth is largely driven by increasing chocolate consumption and ongoing challenges in the cocoa butter supply chain. Cocoa butter’s production is often limited by the availability of cocoa beans, which are susceptible to supply chain disruptions influenced by environmental factors such as climate change. CBEs offer a stable and dependable alternative, mitigating the risks associated with cocoa butter scarcity.
One leading supplier of specialty fats and oils, Manorama Industries Limited, sources raw materials exclusively from local communities in India and Western Africa, underscoring its commitment to organic and sustainable practices. By relying on tree-borne seeds, the company ensures a steady supply of first-class ingredients, reducing the reliance on traditional oils that may contribute to deforestation.
Enhancing Chocolate with Specialty Fats
Specialty fats and oils, including CBEs, play a crucial role in enhancing the texture, flavour, and stability of confectionery products. They contribute to the creamy, smooth texture that consumers expect in chocolates and other confections, ensuring an even distribution of flavour that enhances overall taste and enjoyment. Furthermore, these fats are essential in extending the shelf life and stability of products, maintaining their texture over time and preventing them from drying out.
Each confectionery application, from chocolate to biscuits and wafers, requires specific fats with varied characteristics to achieve the desired nutritional profile and consistency. Innovations in this area are also addressing health trends, with options including reduced trans fats and sustainably sourced ingredients, aligning with consumer demand for healthier and more environmentally friendly goods.
Manorama’s CBEs are formulated to mimic the desirable qualities of cocoa butter, including texture, melting characteristics, and stability. The company’s extensive collaboration with clients allows for the creation of tailored solutions that meet the specific needs of each business and its customers. Manorama’s deep understanding of global markets enables it to adapt its offerings to diverse climates and consumer demographics, enhancing products with benefits like heat stability, bloom resistance, and a healthier profile.
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Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
