Specialist ingredients provider Henley Bridge is launching a new cocoa flavouring to ease the ongoing cocoa price increases and subsequent concerns about chocolate sales.
A cocoa-alternative response
In recent months, cocoa costs have again reached a record high. Prices continue to rise, placing increased pressure on confectioners and consumers. Confectionery insiders anticipate that 2025 will be the year when manufacturers and brands feel the impact of the cocoa cost crisis.
In December 2024, cocoa prices hit $10.32 per kilogram. While the past three seasons have seen volatile costs, unlike previous months when the cost of cocoa subsequently dropped or fluctuated, as we entered 2025, they showed no signs of slowing down. By January31, 2005, cocoa costs continued to soar to $10.75 per kilogram and in less than a year, the commodity’s new price almost doubled from its $5.556 level in February 2024.
In addition, Ghana – one of the globe’s leading cocoa producers, responsible alongside Côte d’Ivoire for almost 60% of the world’s cocoa supply – saw its production output almost half in 2024. With Cocobod data indicating that Ghana’s cocoa production volume dropped to 429,323 metric tonnes in July 2024, the ramifications on cocoa production were clear, with volumes decreasing and manufacturers turning to cocoa-restricting solutions. Alternatives to cocoa, reducing the amount of cocoa in products and leaning into premiumisation are all on the agenda for cost-conscious chocolate confectioners.
Chocolate flavours still top with consumers
According to Innova Market Insights’ 2025 insights on snacking in the US, milk chocolate and dark chocolate flavours are trending upward with consumers. Rich, indulgent taste profiles appeal to shoppers who relate this with occasion eating, gifting and enjoyable sharing experiences.
In its deep delve into 400,000 global sources, data gatherer Flavour Trends found that chocolate was the number one flavour mentioned in 2024, with expectations for its ongoing popularity carrying through into 2025 flavour trends predictions. With the cost of cocoa at an all-time high, brands are recreating sought-after chocolate notes via cocoa flavourings to appeal to avid chocolate purchasers.
Furthermore, several macroeconomic factors are affecting cocoa costs and production. Changing consumption habits, declining cocoa bean stocks and the European Union’s Deforestation Regulation (EUDR) all impact chocolate creators’ operations, margins and production methods.
Cocoa-free without compromising on flavour
To add to the alternative-cocoa solutions and cost-saving measures, brands are creating new cocoa-mimicking products to replicate in lab-based settings and replace the conventional chocolate ingredient.
Amid the ongoing price spikes that have caused cocoa prices to reach all-time highs, Henley Bridge has launched its Prova Gourmet Natural Cocoa Flavouring to allow makers to lower the amount of cocoa products they use while retaining their familiar rich, indulgent chocolatey flavour.
When creating its cocoa flavour replacement, developer Prova Gourmet reduced its cocoa powder content by 30% and replaced it with 1% cocoa flavouring. Geared towards chocolatiers, gelato artists, bakers, and professional chefs, the brand hopes to bridge the gap between meeting consumer demands for confectionery products rich in cocoa taste and texture with the ingredient’s escalating costs.
Referring to its latest flavour offering as “a groundbreaking new product in the confectionery space”, the ingredient supplier states it has the ability to help manufacturers and brands mitigate spiralling cocoa costs. The brand states that using flavouring in formulations results in a 20% reduction in cocoa costs.
“This exciting new aroma is set to be a game changer, providing a cost-effective solution for cocoa powder users who want to reduce their flavouring costs without compromising on flavour or texture,” says Samantha Rain, Head of Innovation and Training at Henley Bridge.
“It provides a real taste boost with roasted, powdery cocoa notes while balancing out bitterness,” adds Rain.
The new cocoa flavouring is free from any added sugar or colourings. “It’s also resistant to heat, has no impact on the colour of preparations and can be used for a wide variety of applications, including ice cream, biscuits, cream bases and mousses,” Rain states. Marketed as a natural cocoa flavouring, Prova Gourmet’s flavouring has a shelf life of 36 months.
Fan-favourite flavours prompt cocoa flavouring opportunities
● Natural chocolate flavouring brand Food Flavours has developed a range of cocoa alternative flavourings for confectionery products. Its range includes the chocolatier’s collection gift set, sweet hazelnut & chocolate natural flavouring and caramel FS natural flavouring.
● MyProtein has launched a collection of zero-calorie flavourings designed to transform sweet treats. The sports nutrition brand has released its FlavDrop flavourings in various indulgent taste profiles, including chocolate, white chocolate, hazelnut, coconut and marzipan.
● Little Pod has formulated its pure chocolate extract in 100ml format. Described as responsibly sourced and with no added sugar, the cocoa flavouring is formulated for vegans, is Kosher certified and gluten free. Using cocoa beans from the Ivory Coast, the brand states its formulation is more intense than cocoa powder and can add a luxurious flavour to cheaper hard chocolate.
