HERZA to present functional chocnology solutions at FiE

2-Nov-2015

HERZA Schokolade addresses the high protein trend and growing demand for organics

With its wide range of functional chocolate pieces, HERZA Schokolade offers food processing manufacturers additional value creation potential.

The company, which is one of the leading European suppliers of small chocolate pieces, will be showing exciting new offerings for products that address today’s trends at this year’s FiE in Paris (Stand 6F29). The focus is on high protein chocolate pieces, chocolate Mini Clusters in sweet and savoury versions and a range of organic chocolates.

HERZA is presenting small high protein chocolate for muesli, baked goods, dairy and yoghurt products. The chocolate is enriched with high-quality protein, and also features 50% lower sugar content. With the protein used, the chocolate retains the flavour of a fine milk chocolate while also offering an additional functional benefit. In addition to small pieces, HERZA also offers this protein chocolate as a component of sport and fitness bars made to customer order.

Another highlight at FiE will be HERZA’s expanded range of chocolate Mini Clusters. Following a successful market launch, they are now offered in additional flavour versions. These crunchy pieces give a second bite effect. They are suitable for muesli and cereals as well as for creating separate chocolate snacks. Mini Clusters are also ideal for many combinations of chocolate, cereal, nuts and fruit. They are free from exposed cut edges and have a structure that gives them a handmade appearance.

HERZA will also be showing chocolate pieces in standard shapes with new spicy-sweet and crunchy qualities. These piquant versions offer interesting flavour notes such as salty caramel. They can be marketed as monoproducts in the snack category, or as special ingredients for ice cream.

HERZA has been offering organic chocolate pieces since 2006. To meet rising consumer demand for attractive organic foods, HERZA now offers organic products with saccharose alternatives. Examples include organic chocolate pieces with coconut flower sugar, lucuma or rice syrup. They can be used in muesli, as well as in cake and baked goods thanks to their baking stability. Like HERZA’s conventional chocolate pieces, the organics are available in various shapes. The company also offers an organic version of its Tricolore mix of white, dark and milk chocolate to decorate muffins, cakes and tortes.

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HERZA develops its small chocolate pieces in its own laboratory. It also makes use of the wide array of resources and modern test facilities of the Stern-Wywiol Gruppe Technology Centre. This lets HERZA supply customers with a market-ready product that needs no further testing. Another plus point is the cross-industry consulting and product development the company provides. FiE visitors can find out more about the offerings of HERZA Schokolade and its sister companies at the Stern-Wywiol Gruppe booth 6F29.

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