Visit HERZA Schokolade’s stand (429) in Hall 9 at BIOFACH (10–13 February) to find out more
Worldwide sales of organic foods have increased by leaps and bound in the past few years. Whereas a good US$15bn were generated with organically grown products in 1999, the sum had risen to $72bn by 2013.
There is no indication that this boom will come to an end: the demand for organic foods is still increasing. As one of Europe’s leading manufacturers of small chocolate pieces for further processing in the food industry, HERZA Schokolade has offered organic and Fair Trade chocolate in a host of different shapes and sizes since 2008. They are intended for use in muesli, pastry goods and bakery mixes.
A new addition to HERZA’s range is organic chocolate pieces produced without sucrose. The sweet taste is achieved with coconut sugar, lucuma or rice syrup. These natural sweeteners have a comparatively low glycaemic index. To meet the continuing demand for high-protein products, HERZA also offers chocolate pieces enriched with valuable organic protein.
Such organic protein chocolate contains up to 30% more protein than standard milk chocolate. When the organic protein is used, the chocolate retains the delicate taste of milk chocolate and, at the same time, acquires an additional functional benefit. The high-protein organic chocolate pieces are also available with a reduced sugar content.
As with the conventional chocolate pieces, HERZA offers the organic qualities in a great diversity of shapes. In the organic sector there is also the popular three-colour mixture of white, dark and milk chocolate for decorating muffins, cakes and gateaux. A further new feature is a range of yoghurt compounds in organic quality. Their special attribute is that they are made with cocoa butter instead of palm fat as a base. The small pieces of yoghurt compound permit individual flavours in muesli products.
In the manufacture of its organic chocolate pieces, the company from Norderstedt uses only raw materials that are known to have been grown organically. The 'Bio' seal is a guarantee that production, processing and trade are conducted according to the strict provisions of the EC regulation on the manufacture and labelling of organic products. Every participant in the organic chain must provide an unbroken line of documentation that it has met the relevant requirements. Annual checks are carried out by independent, government-organised institutions.
As far as their sensory and physical properties are concerned, HERZA’s small organic chocolate pieces in no way differ from the conventional range. The possible applications are therefore equally diverse, as Sales Director Carsten Braumann explains: 'The chocolate pieces in organic quality have excellent bake stability, too. So they are ideal for use in cakes, biscuits or bakery mixes. Further classic applications are muesli, breakfast cereals and milk or yoghurt products.'
Together with its customers, HERZA continually develops new products that open up attractive marketing opportunities for manufacturers. Customers benefit by the network of collaboration within the Stern-Wywiol Gruppe. 'The Group’s Technology Centre includes a baking laboratory. That enables us to offer customers marketable products that they do not have to test themselves first,' says Carsten Braumann. 'That applies to both conventional chocolate pieces and the organic qualities. Because we are convinced that organic products will continue to be an interesting and expanding market. That is why we intend to present our range again at the BIOFACH trade fair in Nuremberg, in February.'