In the dynamic realm of chocolate confectionery, innovation is the linchpin for staying at the forefront of the market. FSL, in steadfast partnership with our longtime collaborators AAK, stands as a beacon of dedication to elevating the standards of chocolate and confectionery enterprises. The joint commitment to “making better
happen” is a testament to our technical prowess and strategic co-development initiatives with manufacturers. FSL’s profound understanding of the confectionery landscape empowers our team to collaboratively craft indulgent chocolate experiences. Through this approach, we not only meet but exceed consumer expectations, infusing remarkable value into manufacturers’ products with our
specialized fats. Join us on a journey where innovation isn’t just a strategy; it’s the essence of crafting an unparalleled chocolate excellence.
PIONEERING EXCELLENCE IN CHOCOLATE INNOVATION
Our experts collaborate with industrial manufacturers to ensure that their chocolate products:
- Boast the perfect look, taste, and feel for each market.
- Have an extended shelf life, enabling wider distribution.
- Maintain consistent high quality, overcoming variations in raw materials.
- Contribute to a more sustainable food economy.
- Facilitate efficient processing with minimal waste and maximum returns.
Introducing the latest ILLEXAO range — Cocoa Butter Equivalent (CBE) and Cocoa Butter Improvers (CBI) — ushering industrial manufacturers into a new realm of chocolate possibilities.
KEY BENEFITS FOR MANUFACTURERS
1. Exciting Texture Adventures
Texture is the gateway to an exceptional chocolate experience, offering a satisfying feel and sound. Our diverse portfolio empowers manufacturers to mix and match innovative textures that surprise and delight.
2. Smooth, Creamy, and Dark
For the health-conscious consumer leaning towards dark chocolate, our ILLEXAO™ ER, CBE is a game-changer. Replacing just 5% of cocoa butter in your recipe with ILLEXAO™ ER ensures your dark chocolate meets every expectation.
3. A Snappy Solution to Softness
Controlling hardness, especially in recipes with milk fat, is a challenge. Enter ILLEXAO™ HS, CBI—a solution to raise the melting point, preventing softness and ensuring the right snap. ILLEXAO™ HS improves the texture of dark and milk chocolate, makes high milk-fat recipes more shape-stable and enables you to use soft cocoa butter without compromising hardness at high temperatures. It’s important to note that innovating around contrasting and complementary textures can deliver fun and memorable taste experiences. This is especially pertinent to chocolate, considering its association as a treat.
4. Tailoring Great Sensations
Variations in cocoa butter quality often pose challenges. Our CBE and CBI portfolio helps overcome these differences, allowing manufacturers to create the chocolate experience that’s consistent, regardless of cocoa butter origins.
5. Longer-Lasting Quality
Bloom can tarnish a product’s shelf life, the consumer experience and brand perception. Our specialty fats prevent blooming without compromising hardness or slowing production. ILLEXAO™ BR, CBE and ILLEXAO™ HS, CBI tackle heat-related and fat migration bloom, ensuring chocolate to maintain its allure.
6. A Sustainable Choice
It’s key for manufacturers to build their brand’s signature taste and texture while living up to their sustainability ambitions and meeting consumer expectations. This ingredient extends beyond taste and texture. Our goal is also to minimize one’s footprint on the planet and make a positive difference to the people whose lives we touch. Manufacturers can now achieve this by better sourcing, better operations and better solutions. Choosing our sheabased solutions within the ILLEXAO™ range leverages AAK’s Kolo Nafaso supply chain— a testament to sustainability that empowers women in West Africa. Today this collaboration is not only alleviating poverty in the region. It’s also empowering the women to build their own businesses and support their local community. We continue to monitor compliance with the AAK Supplier Code of Conduct, as they are also the founding member of the Global Shea Alliance. Shea is just one example of their sustainability journey as they also work within palm and other sources.
7. Cost-Efficient Processing
- Raw Material Savings: FSL-AAK’s chocolate fats offer opportunities for savings,
especially with the rising costs of cocoa-based ingredients. - Consistent Quality: These ingredients ensure manufacturer’s chocolate delivers the same experience batch after batch with ILLEXAO™ CB, CBE, and ILLEXAO™ SC,CBE.
- No More Bottlenecks: Manufacturers can boost processing capacity with ILLEXAO™ HS, CBI, accelerating crystallization speed and reducing demolding and enrobing time.
8. Efficient Super Compound
Industrial manufacturers can replace all free cocoa butter in your chocolate recipe with ILLEXAO™ SC, a super compound offering a rich chocolate flavour, high bloom stability, customized melting properties (harder, softer or just like chocolate) and faster crystallization for better processing throughput.
Source 1: Mintel Food & Drink 2022