Reducing cocoa use is not a simple one-for-one substitution because cocoa contributes colour, flavour, solids and texture as well as cost. A replacement system therefore needs to be evaluated against sensory quality and process behaviour, not only the percentage of cocoa removed.
What can we help you achieve?
Reduced cocoa dependency
For replacement, achieving reduced cocoa dependency can strengthen product performance and create a clearer commercial advantage.
Cost optimization
Greater formulation flexibility can help control raw-material costs without compromising the expected finished quality.
Supply security
Broader sourcing options can reduce dependency on a single raw material and improve resilience when markets fluctuate.
Our Recommended Ingredient Solution
CicerNAT
This ingredient is the first recommended option for this formulation. Its chickpea base gives a recognisable raw-material story and is especially relevant for chickpea-led concepts alongside its use in bakery, snacks and extrusion.
CicerGEL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Its chickpea base is particularly useful in applications such as hummus and falafel, where documented work shows fast hydration, binding and body development.
OryzaNAT R
Unlike pregelatinised rice flour, it is heat-treated without being pregelatinised, giving reduced microbial load, deactivated enzyme activity and lower moisture while retaining a native-flour format.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
