CSM Ingredients Group launches cocoa alternatives

Food producers continue to seek reliable, resilient alternatives in baked goods.

CSM Ingredients, a Nexture company, has introduced Nuaré, a new carob-based range of cocoa alternatives designed to unlock untapped creative potential in baking formulations while also addressing market volatility concerns and growing sustainability demands. The Nuaré range will be officially presented at Food Ingredients Europe 2025 in Paris, from December 2-4, where CSM Ingredients will participate together with HIFOOD and Vitalfood by Italcanditi at Nexture’s booth (stand #72G18).

As cocoa prices reach unprecedented levels globally due to supply constraints and climate-related challenges, food producers are increasingly seeking reliable and resilient alternatives. CSM Ingredients’ carob-based Nuaré range responds to this need, offering a natural, plant-based ingredient system that aims to ensure cost predictability and continuous supply, as well as opening new creative possibilities thanks to its optical and sensory qualities.

Tailored to perform across applications

The Nuaré range has been developed to ensure excellent performance and versatility across multiple categories, both in industrial and artisanal settings, the company says. Each formulation is designed for easy integration into existing processes, aiming to ensure flexibility, scalability, and cost efficiency.

Furthermore, the range can be customized to provide bespoke solutions based on specific client needs, thanks to CSM Ingredients’ craftmanship capabilities as well as its in-house production lines. According to the company, the current applications include:

Cake coatings - delivering consistent shine and color without greying or bloom, as well as maintaining a stable surface through freeze-thaw cycles.
Ice cream coatings - optimized for viscosity and adhesion, ensuring a smooth, glossy finish.
Dark bakery mixes – suitable for muffins and cakes, providing warm brown shades and dependable baking performance.
Pastry fillings - offering creamy and indulgent mouthfeel, while remaining independent of cocoa supply fluctuations.

Carob: naturally sustainable and rich in potential

Carob, the main ingredient in the Nuaré range, is derived from the fruit of the carob tree, a drought-tolerant species native to the Mediterranean. It reportedly requires minimal agricultural input, supports biodiversity, and features a naturally low carbon footprint, making it a sustainable and reliable raw material.

Once dried and ground, the carob fruit produces a naturally sweet, chocolate-like powder with mild caramel notes and a warm brown hue. On a visual and sensory level, carob enables a range of golden, nutty, and caramel-brown tones – colors not achievable with traditional cocoa, the company says. This makes it suitable for indulgent bakery, confectionery, and ice cream formulations where both taste and visual appeal play a crucial role.