Major cocoa replacement solution hailed by Kerry ingredients specialists

A major product innovation is set to be unveiled by the Kerry ingredients and nutrition group, which has devised a cocoa replacement solution in the wake of volatile global cocoa prices impacting manufacturers significantly, reports Neill Barston.

The range comes as the ICCO organisation confirmed crop supply deficits are destined to be worse than anticipated on an international level, with adverse conditions in core producing nations of Ghana and Ivory Coast at the heart of the issue.

Notably, the Irish-headquartered business, which operates across the food and drink sector, noted that cocoa shortages were down 11% this year, which has seen prices rise by around 300%, with supplies being traded on the New York and London Futures markets at around $12,000 a tonne last month, which has since eased marginally, but remain significantly above prices from just 18 months ago.

The situation has been characterised by market observers as an unprecedented crisis in cocoa production, which, as previously been reported by Confectionery Production, has been driven by impacted by crop disease the swollen shoot virus and soil degradation, and has significantly affected key cocoa-producing countries, adverse weather conditions, and significant rises in the cost of vital fertilisers.

In response, Kerry has developed a range of Cocoa Taste solutions that provide an authentic cocoa taste experience, without relying solely on traditional cocoa bean derivatives. Our cocoa solution not only preserves the indulgent cocoa taste that consumers love, but also helps manufacturers to navigate through the volatile cocoa market, by reducing their dependency on cocoa mass.

As the company explained, its expertise in cocoa extraction and flavour development has led to the creation of its Cocoa Taste solutions. These are said to deliver a rich, indulgent experience that consumers expect. The range of solutions supports up to a 35% reduction in cocoa powder use in formulation, helping to reduce cocoa powder across confectionery, baked products, as well as beverages, while maintaining cocoa notes and sensory experience.

According to the business, the range will help manufacturers reduce their exposure to fluctuating cocoa prices, and enable them to reduce costs at a period that has seen major price inflation across many global territories. The business has dedicated teams of flavour specialists and food scientists available to guide its customers through recipe development and reformulation.

Young Kim, Vice President, Taste, Kerry Asia Pacific, Middle East & Africa, believed its new series had notable potential: “Our commitment to sustainability is integral to our Cocoa replacement solution. This crisis presents not just challenges but also a pivotal moment for innovation and change for cocoa sourcing strategies. When it comes to potential solutions, there is a critical need for sustainability — if properly addressed, it can transform the landscape of cocoa production for the better. This will not only mitigate current supply challenges, leading to long-term industry resilience and environmental health, but support continued product innovation for brands and manufacturers.”