Coating with cocoa

Published Thursday, January 01, 2009

Consumer demand for simplified, clean labels featuring natural and healthful ingredients is impacting the choices bakers make when coating products in chocolate or compound coatings. In compound coatings, suppliers find more bakers are interested in fractionated oils because they don't want hydrogenated oils on the label. More compound coatings feature natural flavors, such as a natural vanilla, as well as more innovative flavors, such as coffee, cinnamon, strawberry or mint. As for chocolate coatings, consumers are drawn to baked products coated in antioxidant rich dark chocolate or coatings with a high percentage of cocoa, which ...

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