Overcome Cocoa Challenges with our Natural Alternatives
With cocoa being a staple ingredient in various food applications like baked goods, chocolate confectionery, cereals and ice cream, there's growing concern about its future due to threats from rising global temperatures and dry weather conditions.
A decrease in the survival rate of cocoa plants leads to dramatic fluctuations in cocoa prices. In the last 12 months – from July 2023 to July 2024 – they have surged over 150 % due to a global bean shortage caused by crop disease and adverse weather.
In response to this uncertainty, adjusting the cocoa content in formulation recipes is key to maintain affordability.
Döhler’s broad toolbox of ingredient solutions including natural performance ingredients for Taste, Colours & Coatings, Fibres & Texture as well as Cereals, Nuts & Pulses ensures that your product is loved by consumers.
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Optimise your recipe costs while keeping your products‘ signature taste profile.
Our application-tested natural flavours and flavours are a cost-effective alternative that ensures high quality, intense and authentic taste experiences.
Using our proprietary technologies, we specifically provide natural raw materials and molecules for our own flavour creation. With our new natural flavouring cocoa booster, we can reduce up to 25 % of cocoa powder in your baked good or ice cream recipe while emphasizing the characteristic chocolate taste profile in your final product at the same time, which is vital for the product’s success in the market.
Reducing cocoa while maintaining an appealing brown shade.
Döhler offers natural brown hues for all kinds of food applications, including baked goods and confectionery: from lighter brown shades to rich and dark coloured products. They offset any colour loss therefore maintaining the original colour when reducing cocoa in the recipe. Our range of natural brown shades, like clean-label barley malt extract, the unique allergen-free Jasper Brown or natural caramel colours add a rich, intense brown colour to your product.
Offset texture loss with our natural fibres & other texturizing ingredients.
With our expertise in texturizing ingredients, we support your product reformulation resulting in reduced cocoa content. Depending on your specific application we integrate apple fibre or sunflower protein concentrate as well-performing, sustainable clean-label emulsifiers and texture-providers. Their water-binding and bulking properties enable you to counteract the impact of reducing cocoa within your products, while keeping a great texture and mouthfeel of the final product.
Mitigate the taste, texture & colour challenges of cocoa reduction.
Based on our broad portfolio of cereals, nuts and pulses and our in-house expertise on raw materials as well as their first and second transformation, we support you in overcoming challenges in cocoa reduction while providing multi-sensory benefits to your applications.
Choose from our broad portfolio providing the taste, texture and colour impact you need when successfully reducing cocoa:
nut and seed pastes with various roasting grades and sensory parameters
powdered or liquid extracts and syrups from nuts, seeds, cereals, coconut and pulses
malt extract
individual blends
Benefit from Döhler’s comprehensive Services & Solutions:
We support you all the way: from the initial idea to providing the best natural ingredients to ready-to-use all-in-one solutions. This may include market research, regulatory support and sensory science. Together, we will navigate your product to success.
