The company says that Karibon can help food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste or quality.
According to Bunge Loders Croklaan, the shea-based ingredient contains more stearic acid and has lower levels of saturated fats compared with cocoa butter and other CBEs. The patent-pending product is therefore said to improve the nutritional value of chocolate products.
“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 for Bunge Loders Croklaan.
“Karibon is an important step in Bunge Loders Croklaan’s drive towards 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.”
Imro ‘t Zand, global confectionery innovation lead for Bunge Loders Croklaan, added: “We’re excited to present a next-generation solution through Karibon, delivering versatile benefits including better heat stability, fast crystallisation and great sensory experience.
“Shea has a stronger compatibility with cocoa butter and improved bloom stability, enabling smoother processing.”
Bunge Loders Croklaan has also developed a clean-label, shea-based margarine for use in the industrial and artisanal bakery sectors.