Cocoa Crisis: How to reduce cocoa and retain high quality taste

Known for its rich and indulgent flavour, cocoa is used in recipes across the globe. However, a decline in the availability of this popular chocolatey ingredient has led to increased prices and supply chain issues. As cocoa sourcing becomes more challenging, what options do manufacturers have to ensure consistent taste quality? 

What is the 'cocoa crisis'?

Cocoa has been a staple ingredient in many recipes for decades, used by manufacturers to add a roasted chocolate flavour to their products. However, cocoa supplies have recently dipped, leading to many manufacturers seeking alternatives. In fact, climate change, soil degradation and disease has led to an 11% decline in the global supply of cocoa. As a result, cocoa prices are rising. With a return to previous pricing levels not anticipated for years, manufacturers are rethinking and looking for ways to economise, innovate and adapt their recipes, without sacrificing flavour and quality.  

Natural solutions during a cocoa crisis 

During a time when supplies are low and costly, businesses may begin to seek natural solutions that will enable them to reduce the amount of cocoa in their products. Rather than trying to substitute cocoa for something else, it is also possible to employ additional ingredients which can be cleverly utilised to amplify the rich chocolate flavour. For example, Ohly’s dark yeast extracts natural taste solutions can successfully bring balance and complexity to chocolate applications with up to 30% cocoa reduction. They help to maintain the rich, dark roasted notes of cocoa and mitigate the flavour loss when reducing cocoa in chocolate products like beverages, desserts or baked goods. 

How can yeast extract compensate for reduction in cocoa?

Cocoa flavour profiles are instantly recognisable for their distinctive taste and roasted notes. If using less cocoa, it is vital to bring out these rich, complex flavours as much as possible. Yeast extract plays a key role in enhancing brown, roasted and bitter notes in chocolate or coffee based applications. When heated, the sugars and amino acids in yeast react to produce rich, full-bodied, roasted flavours and deep brown colours.

OHLY^® KTD can be used to naturally bring out roasted cocoa and dried fruit notes that boost rounded creamy chocolate flavours. It is a great tool for retaining taste in reduced-cocoa recipes for baked goods, milk chocolate beverages and desserts. For more intense bitter cocoa and dark chocolate notes OHLY^® KTDD works well to add complexity and balance sweetness in beverages, desserts and dark chocolate baked goods. 

What are the benefits of using yeast extract to reduce cocoa?

Yeast extract is a natural solution to the cocoa crisis, allowing manufacturers to reduce the cocoa in their products without sacrificing on quality. Here are some benefits of using yeast as a means to help reduce the amount of cocoa in sweet applications. 

A sustainable cocoa solution

Yeast extract offers a natural and sustainable option whilst cocoa supplies remain low. This solution enables food producers and manufacturers to reduce costs and proactively respond to supply challenges, without compromising on the taste of their products.

Improve palatability

Reducing cocoa could impact the quality of a recipe, affecting the taste and texture of a product. However, yeast extract can bring back the richness and mouthfeel that could be lost when reducing cocoa, ensuring that beverages and foods maintain their rich, indulgent flavour profiles. 

High quality taste

Yeast extract can be used to create deep and intense flavour profiles that deliver on taste. Products like OHLY^® KTD are expertly formulated to intensify and balance existing roasted flavours, creating an authentic taste Used to bring out key chocolate flavour attributes (such as cacao or bitter flavour notes), yeast extract boosts the overall flavour intensity to create rich and balanced chocolate flavours. 

Why choose Ohly for flavour delivery?

At Ohly, we combine decades of extensive expertise in food production with finely balanced products that deliver on flavour and quality. Formulated by our experts, our yeast-based products offer a sustainable, clean-label way to improve the taste, texture and colour of recipes. We reinvest into research and development, so that our product range can meet shifting consumer trends, and help our customers to  make their food tastier, healthier and more sustainable. Our team can provide insights to support with recipe development and deliver quality ingredients that are GMO free, kosher, halal and suitable for vegans/vegetarians.

To find out more about how our specialty flavour delivery and taste improvement solutions can bring your products to life you can request a product sample. Or get in touch today to speak to one of our experts.