Cargill Cocoa & Chocolate
Cold dispersible cocoa powder
A new product innovation in cocoa powder that greatly improves wettability – and dispersability – in cold drink mix applications
This development from Cargill means that its cold dispersible cocoa powder disappears twice as quickly below the surface of the liquid (wettability) and disperses evenly throughout the liquid (dispersability). Crucially this performance will be maintained throughout the product's shelf life, something that doesn't hold true for existing products which suffer from decreasing wettability as they near end of their shelf life.
Cargill is the first to make this cocoa powder breakthrough. With a number of patents pending, we will be in the unique position to bring this innovation to market in 2012, complementing our existing premium Gerkens® cocoa powders range.
Nynke Hopmans and Erik Berenschot of Cargill Cocoa & Chocolate: inventors of the new cocoa powder breakthrough.