In a world where ‘health treat’ trends and next-gen snacks must now include wellbeing enhancing ingredients, a New Zealand specialist cocoa manufacturer and exporter believes it has captured the ‘zeitgeist’.
Bean-to-bar maker Solomons Gold has developed its own unique range of cacao and dark chocolate products that it claims is the only cacao range on the NZ market that is ‘single-origin and free of all known food causing allergens’.
According to the company, its cocoa is produced with no added preservatives, additives, emulsifiers or chemicals, and the clean label ingredients enable it to provide mass consumer appeal.
“It was the vision of our CEO, Clive Carroll back in 2006 to create a world leading cacao range that would not only delight chocolate aficionados and the health conscious worldwide, but provide long term benefits back to the Solomons Islands cocoa growing community,” said Glenn Yeatman, general manager of Solomons Gold New Zealand.
Commenting on cacao’s growing popularity and global recognition, he explained: “Our business and products are unique on many levels. As one of only a few vertically integrated chocolatier specialists in the world, we’re able to control every aspect of the bean-to-bar process.
“Our cacao is organically grown in the pristine Solomons Islands with our established network of grower partnerships providing us the unique advantage of being able to select only the finest beans for use in our products.”
Restrictive diets
In a society with increasing food intolerances and self-enforced, restrictive diets, all Solomons Gold products claim to be 100% allergy-free with no added nuts, dairy, gluten, refined sugar, soy lecithin or sunflower lecithin, which is appealing to consumers, particularly millennials, who are actively seeking healthier snacking options.
“Each year, over 25 tons of specially selected beans are exported from our own grading facility in Honiara to our dedicated bespoke facility in Mt Maunganui, Tauranga. Here the beans are meticulously, slow batch roasted using artisan techniques and only natural ingredients to preserve the cacao’s status as a world leading superfood while maintaining its smooth, rich flavour and aroma,” said Yeatman.
“The inclusion of our premium quality nibs and dark chocolate kibble into a food or beverage offers many advantages such as a competitive marketing edge, improved taste, less ingredients (due to cacao quality) and entry into ALL ‘free-from’, vegan and kosher sectors.”
