Singapore – 26 February 2024 – Bunge introduces Coberine 206, a patent-pending shea-based Cocoa Butter Equivalent (CBE) that addresses critical challenges chocolate manufacturers and artisanal chocolate makers face when creating soft chocolate and ganache products.
“In the past decade, the global artisanal soft chocolate market has gained significant popularity among younger consumers seeking indulgent treats, especially in Asian and Middle Eastern countries,” noted Katherine Huang, Senior Commercial Director Food Solutions Asia at Bunge. “The short shelf life, ranging from one week to three months, often deters industry entry. Bunge addresses this challenge with Coberine 206, offering a longer lasting premium soft chocolate taste, which is a game-changer for this market."
Coberine 206 will launch first in Asia and the Middle East and offers food manufacturers and artisanal chocolate makers the following benefits:
• Premium soft chocolate taste: Crafted for an indulgent taste experience, it ensures a premium, soufflé-like texture, taking soft chocolate creations to the next level.
• Longer shelf life: Coberine 206 extends the shelf life of soft chocolate products up to 12 months while ensuring a consistent premium taste over time.
• Reduced costs: Because Coberine 206 products can be stored at room temperature, no refrigeration is needed, simplifying logistics and reducing costs associated with storage and transportation.
For chocolate manufacturers and artisanal chocolate makers, Coberine 206 effectively lowers the barriers to entry into the soft chocolate and ganache market allowing for broader market reach and enhanced premium product offerings, while also opening new opportunities for larger scale production and distribution.
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