CSM Ingredients has recently launched the Nuaré range, a new line of carob-based cocoa alternatives specifically designed for baking and ice cream applications. The range is versatile and high-performing, suitable for use in both industrial and artisanal settings. It offers consistent shine and color for cake coatings, smooth and glossy finishes for ice cream coatings, warm brown shades for dark bakery mixes, and creamy mouthfeel for pastry fillings.

The Nuaré range aims to provide a reliable and resilient alternative to cocoa, addressing the rising prices and supply constraints faced by the industry. Carob, the key ingredient in the range, offers unique optical and sensory qualities that can open up new creative possibilities for product development. Derived from the carob tree, carob is a highly sustainable ingredient with minimal environmental impact, supporting biodiversity and requiring little agricultural input. The range will be officially presented at Food Ingredients Europe 2025 in Paris, showcasing its benefits and applications to industry professionals.