Prices might be down from record highs just a few months ago, but the cocoa crisis appears far from over.
Although speculators remain hopeful for a rebound of next year’s harvest, the underlying issues remain a cause of concern for the future availability of cocoa.
Reports suggest that Ghana, the world’s second-largest cocoa producer, may delay the delivery of 350,000 tons of beans to next season due to poor crops.
While understanding the severity of the situation and its root causes is important, developers still need to find a way to navigate skyrocketing prices to meet demand in a landscape of already inflated prices.
The question isn’t necessarily whether to find ways to cut costs; it’s really where to start.
Getting Real About Cocoa Reduction
I think it’s important first to acknowledge the elephant in the room.
It’s nearly impossible to replace cocoa completely.
This isn’t to say that flavors can’t recreate a delicious chocolate flavor, but rather, as we always tell customers, you can’t take something out without putting something back.
The reality is that cocoa does so much more than give us the decadent chocolate flavor we love.
Whether it’s a beverage, a baked good, or a bar, cocoa plays critical functional roles in a formulation. It can impact color, texture, and mouthfeel, be used as a bulking agent, and more.
Though alternative ingredients can replace each of these functions in an application, by the time you’ve found the perfect combination of replacement ingredients, there might not be actual cost savings.
This is even before we factor in the R&D costs for reformulation.
However, that doesn’t mean there aren’t ways to lower costs and reduce cocoa or pivot away from cocoa altogether.
Let’s take a look at how we can help make that happen.
It’s About Indulgence
Everyone has their own reason for craving chocolate, but for many, it’s simply to find a moment of happiness, indulgence, or to treat themselves.
Keeping these consumer needs in mind is crucial when working out how to save on costs.
Don’t worry. We’ve got you covered.
Here at Edlong, we find that two approaches work best to maintain the indulgence your consumers desire and help you get the savings you need.
Compliment with Adjacent Flavors
Like I said earlier, keeping a chocolate profile while trying to remove the cocoa completely might not be the best option or yield the savings that are worth it.
However, reducing the amount of cocoa in a formulation and complimenting it with another flavor could be a great option for an application.
Cocoa has a certain pleasant bitterness and earthiness that can’t be found anywhere else, but you could complement it with, say, rich caramel or something else with a characterizing sweet brown note.
This could help give the impression of a chocolatey finish without the full price tag of the expensive commodity.
The other way to compliment a cocoa reduction is with adjacent flavors or profiles that naturally pair well with chocolate.
S’mores, Mocha, Cookies and Cream, White Chocolate, or Chocolate Hazelnut, are just a few examples of adjacent profiles that can deliver an indulgent “chocolate fix” with less high-priced cocoa.
This approach could work exceptionally well in applications like beverages or snacks that rely more on the taste of cocoa and less on its functional role in the formulation.
Still, there are other situations where the best course of action is to opt out of using cocoa completely.
If this seems confusing, let me explain.
Innovating New Indulgent Experiences
Some products are defined by their chocolate profile; in those cases, the previous approach is the way to go.
But in instances where a developer has a neutral base or offers profile options for an application, we might suggest innovating with new indulgent experiences.
Profiles like creme brulee cheesecake, birthday cake, and sugar cookie are just a few great examples of decadent, indulgent, and frankly fun profiles that can give people the enjoyment and excitement they’re looking for.
This also creates a fantastic opportunity for LTOs (limited-time offers) and line extensions as well.
Rapid Iterations Make Reducing Cocoa Possible
We understand how difficult and stressful it can be to deal with and find solutions in volatile markets like this.
That’s why we work closely with customers to find the right approach and custom solutions tailored to their needs.
With our rapid iteration process, we make it easy to craft the right flavor solution quickly and collaboratively so you can focus on what’s important: delivering delicious moments for consumers at a price to make everyone happy.
About the Author: Angela Lantman, Manager – NA Applications
I’ve worked in the flavor industry as a product developer and manager for almost 25 years. Balancing art and science to create great tasting foods and beverages has been my passion as a product developer. I’m lucky to continue working with customers while leading an awesome team of food scientists and chefs. Participating in the plant-based market evolution has been both challenging and rewarding. Me and Edlong are here to help find a great tasting solution to your next challenge.
Topics: Characterizing FlavorsCommodity reduction
Resource Type: Article
Resource Region: EULATAMUS
