Cocoa prices have surged by over 250% in the past year, nearly doubling the previous record from 19771.
This sharp increase poses challenges for food and beverage manufacturers, who are under pressure to deliver consumer preferred products amid persistent supply challenges, increasing supply costs, pressure from retailers and consumers, and record-level inflation.
Ingredion has the expertise and broad portfolio of solutions that give us the flexibility to provide the right value-added solutions for cocoa alternatives. This helps manufacturers manage costs effectively while ensuring product availability and affordability.
Questions to ask when seeking cocoa replacements:
Will it deliver the same colour, taste and texture that consumers expect?
Can it be integrated into current manufacturing processes?
How will it impact overall costs?
From natural to alkalised, DOLCERRATM offers a reliable alternative to a wide range of cocoa powders, enabling manufacturers to preserve textural characteristics while enhancing creaminess, mouthfeel, and cocoa notes.
Explore how DOLCERRATM can meet your cocoa formulation needs. Connect with our technical experts today!
Preserve the textures in your products while enhancing mouthfeel and intensifying cocoa notes for an improved eating experience.
Easily recreate the taste and textures your consumers love with one-to-one substitutes that require no additional manufacturing steps.
Retain the same great taste, texture, and functionalities of compound chocolates while saving on recipe costs.
Reduce cocoa usage in powdered beverages while enhancing their rich taste and aroma, as well as performance attributes like consistent viscosity and reduced chalkiness.
Connect with our technical experts to explore how our cocoa replacement solutions can reduce costs and enhance ingredient sustainability without losing the decadent experience your consumers love.
Source:
1. Sustainability by numbers, 2024
