Page 37 - Food&Drink Magazine Aug-Sep 2021

chocolate is our Cashew Mylk, and combining this velvety mylk chocolate with the floral rose accentuates the base’s strengths, and the tangy cranberries balances the sweetness out. The hazelnut mylk chocolate is such a strong base on its own, that we only needed to accompany it with some hard roasted hazelnuts to create the ultimate nut choccie hit.
We have given Cream & Cookies a bit more edge by working with lots of textures. There are brittle chocolate biscuits and crunchy nibs all covered in our super smooth white chocolate with world- class vanilla and a hint of salt.
QWhat is the NPD process at Loving Earth?
We are constantly working on new chocolate bases, and parings with flavours and textures. That work is continuous and ideas from here will eventually graduate into
which we purchase our cacao. This relationship is growing and will show in our products, especially in the development of a dark chocolate range.
There is also a gifting offering launching later this year, which is delightful, surprising and indulgent.
Q
Emil: Our take on a double layered chocolate, the Caramel Swayzee has been with us for a while, and in the new version it is still one of my favourites. But the Double Hazey is also hard to keep my hands off. Thibault: I really enjoy
our new White which has
a beautiful texture, is not overly sweet and makes for
a great flavour carrier. Our dark range is interesting and different from other dark chocolates as we don’t roast or conch our liquor, which
is meant to strip the acetic acid off the chocolate. ✷
product launches. In confectionery, seasonal events are important because they create a great place to showcase new developments.
The NPD process varies in length from six to 18 months turnaround and involves transitioning through several stages. In the ideation phase, we let the process be open and divergent. As more fully formed ideas emerge and have commercial merit, we will funnel these ideas into a more streamlined process of lab
scale testing, upscaling, and shelf-life testing. We strive for early consumer involvement, but COVID-19 has challenged that. We are definitely keen become more heavily involved in that in the future.
Q
Loving Earth encompasses many qualities few companies have. Residing at the top of that list is our long-lasting relationship with the Peruvian cooperative Kemito Ene from
What can we expect
to see next?
SNACKS & CONFECTIONERY
And finally, what’s your
favourite flavour?
RI20
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Data collection and preventative info package
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www.foodanddrinkbusiness.com.au | August/September 2021 | Food&Drink business | 37