Cocoa Reduction Solutions
Achieve up to 30% cocoa reduction in sweet applications.
Reduce dependence on the volatile cocoa market
Cocoa is a critical ingredient for chocolate flavoured products around the world. However, recent sourcing challenges and pricing increases are leading to much innovation in this space. As manufacturers look to reduce dependence on cocoa, they are turning to cocoa reduction solutions to retain cocoa taste and achieve the same familiar, comforting chocolate flavours with less cocoa than before.
Key benefits of Ohly cocoa reduction solutions
Ohly cocoa solutions are great tools for rethinking cocoa usage without compromising on taste.
- Bring out key chocolate flavour attributes
- Retain richness, complexity and indulgent mouthfeel
- Balance sweetness
- Adapt to supply challenges
- Stable in high-heat applications
- Natural, sustainable option
How can yeast extracts help retain cocoa taste during cocoa reduction?
When using less cocoa, rather than trying to substitute for something else, Ohly's natural yeast solutions can be employed to bring balance, amplify rich chocolate flavour and add complexity to chocolate beverages, desserts or baked goods. With a cocoa reduction of up to 30%, they can mitigate the flavour loss by elevating the rich, dark roasted notes of the cocoa used.
When the sugars and amino acids in yeast are heated, they react to produce rich, full-bodied, roasted flavours and deep brown colours which are key to chocolate applications.
Discover our cocoa reduction solutions
Download our brochure now to find out how our natural taste solutions can help you retain cocoa taste, bringing dark chocolate notes or boosting creamy chocolate flavours whilst achieving up to 30% cocoa reduction.
Try our cocoa reduction solutions
Speak to our one of our taste experts to discuss your formulation challenges or request a sample.
Why choose Ohly for cocoa reduction solutions?
Ohly has a deep expertise in yeast-based flavour solutions and a commitment to innovation. With almost 200 years of experience in yeast production, Ohly has developed a wide range of high-quality, functional ingredients to support food manufacturers with taste improvement and formulation challenges such as cocoa reduction, sodium reduction and off-note masking.
We place great emphasis on rigorous quality control processes to ensure consistency and reliability - standards which are upheld by multiple international authorities. Driven by consumer insights and technological advancements, our continuous investment in research and development also means that we stay ahead of market trends.
Meanwhile, our dedication to decarbonisation and reducing our environmental impacts reinforces our position as a trusted partner for taste improvement solutions.