Cocoa Substitutes Boom as Prices Soar, Companies Innovate to Cut Use
Cocoa prices have surged due to unfavourable weather in West Africa, prompting food companies to seek cheaper alternatives. Innovations in cocoa substitutes are booming, with new solutions promising significant reductions in cocoa use without compromising taste.
Nestlé has developed a technique to use 30% more of the cocoa fruit, potentially reducing its reliance on cocoa beans. Meanwhile, Ardent Mills has created Cocoa Replace, a wheat-based substitute that retains moisture better than cocoa powder. French company Prova offers cocoa enhancers that can replace up to 30% of cocoa powder. DSM-Firmenich goes further, claiming its cocoa powder extenders can achieve up to 50% reduction without compromising taste, registered in the USA as CocoaCraze.
These innovations are gaining traction as global cocoa production has declined by 12.9% year-on-year to 4.368 million tonnes, widening the supply deficit to 494,000 tonnes. Citri-Fi, made from citrus fibre, is also being used to improve the quality of cocoa-reduced food products. Manufacturers are increasingly using customised flavours and fillers to replace cocoa in treats like ice creams, cakes, or muffins.
With the cocoa flavour market projected to reach $2.3 billion by 2033, companies are investing in innovative solutions to mitigate the impact of record cocoa prices. These developments could reshape the chocolate industry, offering more sustainable and cost-effective alternatives.
