Innovative Chocolate Powders to Enhance Desserts and Reduce Waste

Revolutionizing Chocolate Desserts with Nisshin Kako

Nisshin Kako Co., based in Chuo-ku, Tokyo, is set to showcase its new line of chocolate powders at the upcoming 'CAFERES JAPAN 2025' exhibition, taking place from July 16 to July 18, 2025, at Tokyo Big Sight. The company will focus on its innovative products, 'Bouncing Chocolate' and 'Melting Chocolate,' aimed at simplifying the preparation of gourmet chocolate desserts while addressing the key issues of time efficiency and food waste.

Enhancing Dessert Creations

The two chocolate powders offer versatility and ease of use, making them perfect for anyone looking to create impressive desserts without the complexities typically involved. By simply adding hot water or milk and cooling, users can effortlessly whip up authentic chocolate desserts.

- Bouncing Chocolate provides a delightful, buoyant texture, perfect for desserts that need a light and airy touch.
- Melting Chocolate delivers a new, velvety experience that melts seamlessly in the mouth.

These products contribute significantly to reducing time loss, food waste, and opportunity loss, catering to both professionals and home chefs alike. Whether it’s for ice desserts, pastries, fillings, or sauces, the range of applications is vast, easily adapting to various recipes and seasonal themes.

Tasting Opportunities at CAFERES JAPAN 2025

Visitors can experience the delicious taste and convenient usability of Nisshin Kako’s chocolate products during the exhibition. There will be opportunities for sampling and firsthand experience, allowing attendees to appreciate the quality and flavor of 'Bouncing Chocolate' and 'Melting Chocolate.'

Allergen-Free Chocolate for Everyone

In addition to the new chocolate powders, Nisshin Kako is introducing its allergen-free chocolate, 'Sweet Cacao 62%.' This unique product is free from 28 specific allergens, making it a safe option for those with dietary restrictions, particularly children. Since its launch in April 2024, it has received high praise from customers and foodservice professionals alike.

This chocolate can be enjoyed on its own, used in baking as chocolate chips, or melted for various culinary creations, providing new options for those with specific dietary needs.

Company Legacy and Commitment

Founded on December 25, 1948, Nisshin Kako started as a margarine manufacturer and has since developed a range of high-quality food ingredients. The company made history in 1956 by introducing Japan’s first 'Western-style chocolate,' a product designed for ease of use without the need for tempering. With a brand message that emphasizes bringing smiles through chocolate, Nisshin Kako is dedicated to supporting a rich food culture.

Nisshin Kako’s plant is FSSC22000 certified, reflecting its commitment to food safety and quality. Moreover, the company is an active participant in the Sustainable Cocoa Platform, aiming for a sustainable cocoa industry in developing countries.

Visit Us at CAFERES JAPAN 2025

- Date: July 16-18, 2025
- Location: Tokyo Big Sight, South Exhibition Hall 2, Booth S-13-11
- Opening Hours: 10:00 AM - 5:00 PM

For more information about Nisshin Kako and its innovative products, please visit the official website at Nisshin Kako. Don't miss the chance to sample our delicious offerings at the exhibition!