The latest addition to the Gerkens cocoa powder range from Cargill is an intense dark red cocoa powder with unique colour attributes that make it the only powder of its kind on the market. Produced as a result of a Research & Development (R&D) breakthrough by Gerkens technical specialists at the Gresik cocoa processing facility in Indonesia, and exemplifying Gerkens end-to-end innovation capabilities, this new cocoa powder is the latest Gerkens development driving innovation in food ingredients and applications. Dick Brinkman, manager Technical Service, Cargill Cocoa & Chocolate, explains: “This next-generation cocoa powder has an exceptional red colour. Looking at the market and consumer insights we have gathered, we note that across all categories there are clear consumer needs regarding further sophistication and choice in chocolate flavoured products. This new powder is an example of effective innovation which will broaden the offering across dessert, ice cream and chocolate milk products and invite consumers to try new products.” Gerkens dark intense red cocoa powder is positioned for chocolate ice cream, drink and dessert applications which reflect the premium trend towards intense rich colours and flavours, as well as the use of contrasting colours and multiple chocolate shades.