Any chocolate that does not meet the identification standards of chocolate is known as compound coating. It is also known as confectionery coating and is primarily a mixture of sugar, vegetable fats, lecithin, and flavor. It may contain cocoa powder if the coating is a chocolate flavored one. Different sources of fats may be used to make the compound coating which makes it suitable for use in various products like chips for cookies as well as a coating for ice-creams and frozen desserts. Chocolate and compound coating are manufactured using similar methods but differ based on the need for tempering as well the fat type in the product. While chocolate contains cocoa butter as fat, compound coating has other types of vegetable fats in its place. The latter also does not need to be tempered and is hence suitable for diverse uses.
The major companies operating in the compound coating market include AAK, Archer Daniels Midland Company, Barry Callebaut, Blommer Chocolate Company, Bunge Loders Croklaan, Caldic B.V, Cargill, Incorporated, DDW The Color House, Kondima Engelhardt GmbH & Co. KG, Olam International, and Palsgaard among others.
The key players in the compound coating market are keeping their ears to the ground so as to not miss out on any upcoming market developments. Innovation towards product improvement is key to achieve growth. Keeping a pulse of the rapidly changing consumer behavior would benefit the makers and would enable them to stay ahead of the curve to obtain a competitive edge in a dynamic market.
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