CSM Ingredients (Nexture) introduced Nuaré, a new, carob-based range of cocoa alternatives designed for use in baking and ice cream formulations. The new solution also addresses market volatility concerns and growing sustainability demands.

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.

The Nuaré range was developed to ensure excellent results across multiple categories, both in industrial and artisanal settings. Each formulation is designed for easy integration into existing processes. The range can be customized to provide bespoke solutions based on specific client needs.

Current applications include:

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

The Nuaré range will be officially presented at Food Ingredients Europe 2025 in Paris, from December 2 to 4, 2025, where CSM Ingredients will participate together with HIFOOD and Vitalfood by Italcanditi at Nexture’s booth (stand #72G18). 

Photo: CSM Ingredients