AmeFT

Category: Markets

  • NESTLÉ JAPAN LAUNCHES NEW KITKAT

    NESTLÉ JAPAN LAUNCHES NEW KITKAT

    Nestlé has launched the KitKat Chocolatory Cacao Fruit Chocolate, the first product to use a unique chocolate made entirely from the cocoa fruit. The iconic crispy KitKat wafer is coated with a 70% dark chocolate that uses the beans and pulp from the cocoa fruit as the only ingredients.

    This exclusive confectionery will be available in Japan for online purchase and in the KitKat Chocolatory boutiques in Tokyo, Osaka, Kawasaki and Hiroshima. It comes individually or in an assortment box with other KitKat Chocolatory Sublime bars.

    The launch of the KitKat Chocolatory Cacao Fruit Chocolate follows the announcement in July of the breakthrough to sweeten chocolate solely with cocoa pulp. Cocoa pulp surrounds the cocoa beans, and is soft, sweet and white in color. Nestlé has developed a natural approach that allows it to extract the pulp and use it in chocolate, with no compromise on taste, texture and quality.

    Further products sweetened with cocoa pulp will follow in other countries next year, through some of Nestlé’s most popular confectionery brands. Nestlé has introduced a number of confectionery innovations through KitKat in Japan, such as ruby chocolate and volcanic chocolate, the company reports.

  • CHICKP TAPS INTO THE DAIRY ALTERNATIVE MARKET

    CHICKP TAPS INTO THE DAIRY ALTERNATIVE MARKET

    ChickP Ltd., a foodTech startup developing innovative plant proteins, launches a line of next-gen chickpea isolates especially designed for plant-based dairy alternative products. This ground-breaking plant protein uses patent-pending technology to extract up to 90% pure protein out of the chickpea seed.

    Global launches of dairy alternative products are triple the rate of new food and beverage launches overall, according to Innova Market Insights. The research group noted a 22% CGR for the period from 2014-2018. 

    The new chickpea isolates offer exceptional beneficial characteristics that help alternative dairy producers overcome challenges in processing as well as boosting consumer acceptance and fulfilling the demand for highly nutritious and tasty products. Thanks to its high solubility and smooth viscosity, ChickP forms an emulsion/gel that helps contribute to a firm finished product.

    “We tested the chickpea ingredient across a range of parameters, including functionality, flavor, nutrition profile, and protein content,” says Ram Reifen, MD, founder and CSO of ChickP. “Sensory parameters such as taste, color, and texture are the key factors for success in launching any new product in the marketplace. Plant-based milk alternatives that contain ChickP have been shown to mimic cow’s milk and yogurt better for taste, mouthfeel, and nutritional value.”

    Photo: ChickP Ltd.