CSM Ingredients – a Nexture company – proudly introduces Nuaré, the new carob-based range of cocoa alternatives designed to unlock untapped creative potential in baking and ice cream formulations while also addressing market volatility concerns and growing sustainability demands. The Nuaré range will be officially presented at Food Ingredients Europe 2025 in Paris – December 2-4, 2025 – where CSM Ingredients will participate together with HIFOOD and Vitalfood by Italcanditi at Nexture’s booth (stand #72G18).
As cocoa prices reach unprecedented levels globally due to supply constraints and climate-related challenges, food producers are increasingly seeking reliable and resilient alternatives. CSM Ingredients’ carob-based Nuaré range responds to this need, offering a natural, plant-based ingredient system that ensures cost predictability and continuous supply, as well as opening new creative possibilities thanks to its unique optical and sensory qualities.
The Nuaré range has been developed to ensure excellent performance and versatility across multiple categories, both in industrial and artisanal settings. Each formulation is designed for easy integration into existing processes, ensuring flexibility, scalability, and cost efficiency.
Furthermore, the range can be customized to provide bespoke solutions based on specific client needs, thanks to CSM Ingredients’ unique craftmanship capabilities as well as its in-house production lines
Current applications include:
• Cake coatings – delivering consistent shine and color without greying or bloom, as well as maintaining a stable surface through freeze-thaw cycles.
• Ice cream coatings – optimized for viscosity and adhesion, ensuring a smooth, glossy finish.
• Dark bakery mixes – perfect for muffins and cakes, providing warm brown shades and dependable baking performance.
• Pastry fillings – offering creamy and indulgent mouthfeel, while remaining independent of cocoa supply fluctuations.
Carob, the main ingredient in the Nuaré range, is derived from the fruit of the carob tree, a drought-tolerant species native to the Mediterranean. It requires minimal agricultural input, supports biodiversity, and features a naturally low carbon footprint, making it a sustainable and reliable raw material.
Once dried and ground, the carob fruit produces a naturally sweet, chocolate-like powder with mild caramel notes and a warm brown hue. On a visual and sensory level, carob enables a range of golden, nutty and caramel-brown tones – colors not achievable with traditional cocoa. This makes it ideal for indulgent bakery, confectionery, and ice cream formulations where both taste and visual appeal play a crucial role.
Nuaré: an emblem of Nexture’s vision, showcased at Food Ingredients Europe 2025
Food Ingredients Europe will be the ideal stage to present Nexture’s vision and ambition to drive the evolution of the food sector and address global food system challenges by effectively combining industrial heritage, technological innovation, and sustainability. Nuaré is indeed a great example of how this vision is brought to life, as it showcases how ingredient innovation can deliver indulgence while supporting supply chain resilience and sustainability goals.
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Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
