The alkalized cocoa powder is also known as Dutch Process cocoa powder and is being widely used in various food, beverage, cosmetics, and nutritional products due to its enhanced taste. The alkalized cocoa powder is manufactured by either alkalizing the press cake obtained after the processing of the cocoa butter, by directly alkalizing the nibs or alkalizing the cocoa liquor. As the by-product of the chocolate industry, cocoa powder is either used as a natural or alkalized to form alkalized cocoa powder. The alkalized cocoa powder has found various applications, even more than the cocoa butter which is the main product of the chocolate industry that is used in various confectionery.
The Color of the Alkalized Cocoa Powder Increasing its Demand in the Non-Confectionery Market: Alkalized cocoa powder is increasingly being used in the non-confectionery products due to the higher flavor and the color intensity which could enhance the taste as well as the appearance of the products. Due to the color intensity and the flavor, the amount of powder added to end product can be reduced thus decreasing the cost for the end product manufacturers. The color and the uses of the cocoa depends upon the pH of cocoa powder during the alkalization. Depending upon this, there are different types of alkalized cocoa powders. The main application of the alkalized cocoa powder is in the bakery and food service industry as the texture the alkalized cocoa powders give to the end products in terms of appearance and taste, has increased its demand here.
Alkalized Cocoa Powder: Segmentation: The global alkalized cocoa powder market is segmented on the basis of nature, type, end use, distribution channel and packaging. On the basis of nature, the global alkalized cocoa powder market is segmented as – Organic, Conventional; On the basis of type, the global alkalized cocoa powder market is segmented as – Light Brown, Medium Brown, Dark Brown, Very Dark Brown, Reddish Brown, Black/Purple; On the basis of end use, the global alkalized cocoa powder market is segmented as – Food: Bakery and Confectionery, Dressings and Sauces, Desserts and Ice-creams, Dairy, Cereals, Instant Food Mixes, Others; Beverages: Alcoholic, Non-alcoholic; Dietary Supplements, Pharmaceuticals, Personal Care and Cosmetics, Pet Food , HoReCa/ Foodservice, Household/Retail; On the basis of distribution channel, the global alkalized cocoa powder market is segmented as – Direct/B2B, Indirect/B2C- Hypermarkets/Supermarkets, Specialty Stores, Convenience Stores, e-Retail; On the basis of packaging, the global alkalized cocoa powder market is segmented as – Retail-Paper Bags, Pouches, Jars; Bulk
Alkalized Cocoa Powder: Key Players: Some of the leading manufacturers of global alkalized cocoa powder market are Moner Cocoa, S.A., Barry Callebaut AG (Bensdorp), CCBOL Group S.R.L., GCB Cocoa Singapore (Carlyle Cocoa Company), Ephoka Europe S.L., Faravari Danehaye Roghani Cocoa Tabriz Co., JB Foods Limited (JB Cocoa Sdn. Bhd.), Indcre SA, Ciranda, Inc., Olam International.
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