Bunge Loders Croklaan, a global leader in specialty oils and fats solutions for the food industry, announced the launch of Karibon, a patent-pending 100% shea-based premium Cocoa Butter Equivalent (CBE), raising the standard in chocolate confectionery. This plant-based, nutritionally balanced and sustainably sourced ingredient meets consumer demand for more conscious and sustainable food options that don’t compromise on taste and quality.
“Karibon, with its nutritional and sustainable characteristics is a breakthrough CBE solution and everything food manufacturers are looking for in a premium CBE, while delivering indulgence and a label-friendly product to their consumers,” said Rafael Zegarra, Global Marketing Director. “Karibon is an important step in Bunge Loders Croklaan’s drive toward powering the future of responsible chocolate confectionery while offering chocolate manufacturers an ingredient that is economically viable and guarantees the processing benefits of leading CBEs in the market.”
Oils and fats play an instrumental role in the consumer’s taste experience. Karibon improves the nutritional value of a chocolate product. Because it is 100% shea-based, Karibon is more abundant in stearic acid and has lower levels of saturated fats compared to cocoa butter and other more commonly used CBEs.
Bunge Loders Croklaan has been a shea processor for more than 50 years in the West Africa region and is the inventor of CBEs. Using their proven expertise in tailored specialty fat solutions, food scientists at Bunge Loders Croklaan have been working to further develop their innovation. “We’re excited to present a next-generation solution through Karibon, delivering versatile benefits including better heat stability, fast crystallization and great sensory experience,” said Imro ‘t Zand, Global Confectionery Innovation Lead.
“Shea has a stronger compatibility with cocoa butter and improved bloom stability, enabling smoother processing. Karibon brings an unprecedented combination of benefits exceeding the current market standard.”
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Editor, International Confectionery
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