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Cargill has announced the European launch of its Coconera® cocoa butter equivalent (CBE) range, providing confectionery manufacturers with a strategic tool to manage costs and maintain quality in a volatile market. CBEs are specialty vegetable fats that are fully compatible with cocoa butter, delivering the precise melting profile and technical functionality required for high-quality chocolate production.
Under European Union regulations, manufacturers can utilize up to 5% CBEs in their recipes while still retaining the official 'chocolate' designation. For compound applications, cocoa butter can be partially or entirely replaced by these specialty fats, creating significant cost-saving opportunities of up to 30%. Because CBEs are significantly less exposed to the price spikes currently affecting the cocoa market, they offer a more predictable and cost-effective alternative for global brands.
Beyond cost management, the Coconera® range is engineered for excellence in meltdown, bloom stability, and process compatibility. It is designed to give manufacturers the flexibility to manage market volatility while continuing to deliver the indulgent sensory experiences consumers expect. The product line arrives in Europe with a proven track record across Asia, Turkey, and the Americas, addressing a growing demand for scalable CBE solutions from a trusted partner.
Leveraging nearly 100 years of oils expertise and 40 years as part of the Cargill family, the company has established European production for Coconera® at its Zaandam facility in the Netherlands. This move expands local availability and provides the capacity and consistency that Cargill customers depend on for their supply chains.
Cargill will showcase the technical capabilities of Coconera® at Fi Europe 2026 (Stand: #31H80), where visitors will be invited to participate in a side-by-side sensory tasting. Participants will compare the texture, melt, mouthfeel, and flavor release of three praline samples to identify which uses the conventional milk-chocolate reference. This interactive demonstration highlights how technical shifts in fat systems translate directly into the finished consumer experience, ensuring cost efficiency does not compromise flavor.
Source: Kennedy’s Confection