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CSM Ingredients launches ‘Nuaré’, a Carob-based cocoa alternative to tackle rising costs and climate challenges
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Monday, 17 November, 2025, 16 : 00 PM [IST]
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Our Bureau, Mumbai
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CSM Ingredients – a Nexture company – has announced the launch of Nuaré, an innovative carob-based range of cocoa alternatives designed to help food manufacturers overcome global cocoa shortages, price volatility, and sustainability challenges. The new range will be showcased at Food Ingredients Europe 2025 in Paris from December 2–4, where CSM Ingredients will exhibit alongside HIFOOD and Vitalfood by Italcanditi at Nexture’s booth.
With cocoa prices touching historic highs worldwide due to climate change, crop diseases, and supply disruptions, food producers across bakery, confectionery, and ice cream categories are actively searching for reliable, affordable, and versatile substitutes. Nuaré aims to fill this industry-wide gap with a plant-based, cost-stable, and highly customizable ingredient system.
The Nuaré range offers tailored formulations that integrate seamlessly into both industrial and artisanal production lines. Its flexibility and scalability allow manufacturers to maintain consistent product quality while reducing dependence on volatile cocoa markets.
Key application areas include:
- Cake coatings: Provide long-lasting shine, rich color, and resistance to greying or bloom, even through freeze–thaw cycles.
- Ice cream coatings: Designed for optimized viscosity and adhesion, ensuring a smooth and glossy finish.
- Dark bakery mixes: Suitable for muffins and cakes, offering warm brown hues and reliable baking performance.
- Pastry fillings: Delivering a creamy, indulgent mouthfeel while ensuring supply chain stability.
Additionally, CSM Ingredients can customize the Nuaré formulations based on specific client needs, backed by their in-house production capabilities and craftsmanship.
At the core of Nuaré is carob, a drought-resistant Mediterranean crop known for its minimal agricultural inputs and naturally low carbon footprint. Carob-based powders offer subtle caramel notes, mild sweetness, and a warm brown color palette. These sensory qualities unlock entirely new visual and flavor profiles—such as golden and caramel-brown tones—that traditional cocoa cannot deliver, allowing brands to explore new product aesthetics and tastes.
The launch of Nuaré reflects Nexture’s ambition to reshape the global food ingredients landscape by combining innovation, sustainability, and industrial expertise. At Food Ingredients Europe 2025, Nuaré will serve as a prime example of how ingredient technology can ensure indulgence while supporting environmental goals and improving supply chain resilience.
With its cost predictability, versatility, and sustainable origins, Nuaré is expected to play a significant role in how bakery and ice cream manufacturers adapt to future market challenges.
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