CSM Ingredients unveils NUARÉ: Cocoa alternatives for next‑generation bakery

LUXEMBOURG – CSM Ingredients, a nexture company, has introduced Nuaré, the new carob-based range of cocoa alternatives designed to unlock untapped creative potential in baking and ice cream formulations while also addressing market volatility concerns and growing sustainability demands.

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 ensures cost predictability and continuous supply, as well as opening new creative possibilities thanks to its unique optical and sensory qualities.

The Nuaré range has been developed to ensure excellent performance and versatility across multiple categories, both in industrial and artisanal settings.

Each formulation is designed for easy integration into existing processes, ensuring flexibility, scalability, and cost efficiency.

Furthermore, the range can be customized to deliver bespoke solutions tailored to specific client needs, drawing on CSM Ingredients’ craftsmanship and in‑house production capabilities.

Current applications include cake coatings that ensure consistent shine and color without greying or bloom, while maintaining stability through freeze–thaw cycles.

Ice cream coatings are optimized for viscosity and adhesion, producing a smooth, glossy finish, while dark bakery mixes provide warm brown shades and dependable baking performance for muffins and cakes.

Pastry fillings complete the portfolio by offering a creamy, indulgent mouthfeel that remains resilient to cocoa supply fluctuations.

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 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.

This makes it ideal for indulgent bakery, confectionery, and ice cream formulations where both taste and visual appeal play a crucial role.

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