Koa

An Interview with Robin Auer

Robin Auer is the Head of Marketing at Stella Bernrain. He sat down with us to share about STELLA’s new Cocoa Fruit Crunch, an innovative dark chocolate bar that features crunchy cocoa fruit pulp. Let’s unwrap this bar to see what makes it special.

How did the idea for the “Cocoa Fruit Crunch” bar come about?

The idea for Cocoa Fruit Crunch emerged from the desire to launch a new, innovative, and modern product line for our STELLA brand. Koa Flakes, which are incorporated into the Cocoa Fruit Crunch bar, offer an ideal solution and perfectly complement the range in our New Quality & Diversity line.

How would you describe the perfect moment for a customer to enjoy “Cocoa Fruit Crunch”? Is there an ideal situation where this chocolate reveals its full magic?

“Cocoa Fruit Crunch” is perfect for moments when you want to consciously take a short break and escape the everyday hustle. The ideal moment could be a quiet pause with a cup of tea or coffee, perhaps on a rainy afternoon or in a cozy gathering with friends. This chocolate reveals its magic when you focus on the intense flavors and unique texture – it’s a treat to be experienced mindfully.

What inspired the development team to use Koa Flakes in this new chocolate creation?

Our development team is constantly seeking innovative ways to combine sustainability and innovation with the high Swiss quality of our chocolates. Koa Flakes are made from the fruit pulp of the cocoa bean, which is often under-utilised. By using this ingredient, we aim to promote mindful resource use. At the same time, Koa Flakes add an exotic sweetness and delightful crunch to the dark chocolate – just as the name suggests.

How do Koa Flakes differ from conventional ingredients in chocolates, such as nuts or dried fruits?

Koa Flakes provide a natural, light fruitiness that pairs perfectly with the notes of dark chocolate. They enhance the chocolate’s flavour without overpowering the character of the cocoa. It’s a wonderful alternative to traditional ingredients like nuts.

What makes STELLA/Stella Bernrain unique compared to other chocolate manufacturers?

It’s important to distinguish between Stella Bernrain as a company and the STELLA brand. Stella Bernrain has specialized in developing and producing private-label chocolates for nearly 100 years. These are products sold under the brands of our clients, not our own. As such, Stella Bernrain often operates behind the scenes. With the STELLA brand, we have an exciting opportunity to combine Swiss chocolate quality with innovation and sustainability, consistently introducing new and delicious creations.

What trends in the chocolate world do you observe, and do you think they could influence the future of the industry?

We are seeing a growing interest in sustainable and natural ingredients. These developments are shaping the chocolate industry.

Do you see a growing trend toward more sustainable or natural ingredients?

Definitely. However, for Stella Bernrain, this is nothing new. The company has been committed to sustainable and natural ingredients for over 30 years, long before sustainability became a trendy topic.

What significance do trends toward lower-sugar chocolate or new flavour profiles hold for you?

Developing new flavour profiles is one of our core competencies, especially in the private-label segment. These trends are highly significant for us. The demand for lower-sugar chocolates and innovative flavours is one of the many exciting challenges we tackle. With the STELLA brand, we offer indulgent products that forgo excessive sweetness while providing unique taste experiences. Ingredients like Koa Flakes offer an exciting way to create such products.

Are there any ideas or plans to develop more creations using cocoa fruit pulp?

Our team is always brainstorming new ideas for innovative products. These ideas span various directions, some of which explore how to further utilize the versatility of cocoa fruit.

Was there a funny or unusual anecdote during the development of Cocoa Fruit Crunch? Perhaps an unexpected discovery or an interesting reaction to the product?

A funny moment occurred when the team tried the bar for the first time and underestimated the unique crunch of the Koa Flakes. The combination with the exotic sweetness surprised and delighted everyone! The fruity notes of the flakes create an entirely new taste experience, resulting in a true “aha” moment. The positive reactions from initial testers reinforced our decision to bring this product to market as it is.

How do you select your ingredients? To what extent do ecological, social, and ethical aspects of growing regions influence your decisions?

A large portion of our products are certified organic and Fairtrade. Therefore, we primarily source directly from small producers and cooperatives committed to organic farming and fair trade. Over the years, we have established numerous partnerships with farming cooperatives worldwide. For this bar, part of our New Quality & Diversity line, we deliberately chose not to pursue organic or Fairtrade certification. Innovative raw materials like Koa often initially enter the market without such certifications. However, Koa flakes still align with sustainability principles, and we’re pleased that the ingredient will soon be available in organic quality.

What vision does STELLA pursue to shape the chocolate market in the coming years? What is your long-term goal for the brand?

STELLA’s vision is to shape the future of chocolate through innovation and sustainable responsibility. We aim to develop innovative chocolate creations that combine indulgence with responsibility while maintaining the highest Swiss quality standards.

Robin Auer has been working in the confectionery industry his entire professional life, including four and a half years at Stella Bernrain. In his role as Head of Marketing, he is constantly on the hunt for innovations and ideas for new sweet and sustainable creations. He is also responsible for the further development of the STELLA brand, bringing a breath of fresh air to the world of chocolate.

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Industry professionals

Koa’s dedication to culinary innovation extends to a wide array of industry professionals, including large drink companies, ice cream manufacturers, chocolate producers, and beyond within the Food & Beverage industry.

From the pure essence of cocoa fruit juice, Koa Pure, dried cocoa fruit pulp Koa Flakes and Koa Choco Flakes to Koa Concentrates – each product is carefully developed to support industry professionals in various fields. 

The Impact of Using Koa Cocoa Fruit 

At Koa, we’re passionate about transforming the cocoa industry by using every part of the cocoa fruit, including the often-overlooked cocoa fruit pulp, to create delicious products that are not only exceptional in taste but also contribute to the well-being of smallholder farmers in Ghana by boosting their income.

By using more of the cocoa fruit, we’re not only creating additional job opportunities in the cocoa farming communities, but we’re also actively reducing our carbon footprint, all contributing to a healthier planet.

Furthermore, by upcycling the cocoa fruit, we’re leading the way towards a more sustainable cocoa sector while introducing a delightful array of new treats and culinary delights that elevate both savoury and sweet creations. Join us in our mission to make a positive impact on both livelihoods and the environment while indulging in flavourful delights!

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Curious about using our products in your recipes?

Reach out today to discover how to effortlessly incorporate cocoa fruit pulp into your creations. Or, simply click the “Request a sample” button at the bottom of your screen and start experimenting!