Chocolate is stirring up all sorts of excitement in the bakery and beverage categories. What’s more, the clean label movement is playing an integral role in this trend.
In 2010, Caribou Coffee took a groundbreaking step when it started using real chocolate chips rather than powdered chocolate, which many other coffeehouses currently use. Then in January 2016, the brand introduced real caramel sauce and real vanilla syrup, made with only four ingredients: pure cane sugar, water, natural vanilla flavor and Madagascar vanilla beans extract.
"Offering premium great tasting drinks for our guests has long been in our DNA," says Michele Vig, president of Caribou Coffee. "Through our clean label commitment, all Caribou Coffee drinks will be made using only clean label ingredients by 2018."
Founded in 1992, Caribou Coffee is the second largest company-operated premium coffeehouse in the United States, with more than 263 company-owned stores and 50 coffee and bagel stores in partnership with Einstein Bros. Bagels.
In other initiatives, Dunkin’ Donuts has pledged that within two years it will remove synthetic colors from such products as donut icings, fillings and toppings, frozen beverages, baked foods and coffee flavorings. Sister company Baskin-Robbins will remove synthetic colors from beverages, ice cream, syrups, sauces and sprinkles.
Dunkin’ Brands Group, Inc. said it will remove artificial colors from products served at its Dunkin’ Donuts and Baskin-Robbins restaurants in the United States by 2018. The company is working with suppliers to replace the ingredients with colorings from sources perceived as natural.
“This is a significant undertaking on the part of our product development teams and suppliers,” says Nigel Travis, chairman and chief executive officer of Dunkin’ Brands Group. “However, we are committed to meet the evolving needs of our customers, including their preference for more nutritional transparency and simpler ingredients, while maintaining the great taste and the fun, vibrant colors expected from Dunkin’ Donuts and Baskin-Robbins products.”
Manufacturers are rising to the occasion with new product innovations for bakeries and cafes.
At the recent ISM 2017 trade fair in Cologne, Germany, Barry Callebaut launched its new line of fillings for confectionery and bakery. The world’s leading manufacturer of high quality chocolate and cocoa products is looking to satisfy consumer needs for premium, multisensory experiences.
The new range enables professionals worldwide to work with delicious chocolate and fruit fillings with low water activity. According to the company, the innovative aspect of these fillings is that because of the low water activity values, micro-organisms can’t grow, meaning there is no need for preservatives. Thus, the fillings are made without added vegetable fats or preservatives.
“At Barry Callebaut we are constantly reimagining the world of chocolate. Every day we want to create new products that trigger the imagination of consumers worldwide,” says Bas Smit, Global and EMEA Marketing Director of Barry Callebaut. “With awesome fillings, we have crafted an exciting new range that continues to do just that. The fillings add an unexpected taste and texture to any chocolate experience.”
