Reduce cocoa usage in powdered beverages
while maintaining the same pleasant flavor and full-bodied mouthfeel.
Cocoa prices continue to face volatility due to a combination of environmental, agricultural, economic, and supply chain challenges. Weather fluctuations, crop diseases, rising input costs, and logistical constraints in major cocoa-growing regions are making it increasingly difficult for manufacturers to maintain cost efficiency while preserving the rich cocoa taste consumers expect.
.avif)
Cocoa products are designed to deliver a rich, authentic chocolate experience with deep roasted and toasty notes. Our research shows that retronasal olfaction — the perception of aromas during consumption — plays a key role in enhancing cocoa and roasted flavor perception.
By promoting the release of aroma compounds, our modulation approach activates retronasal pathways to intensify and prolong cocoa and toasty notes. This enhances flavor authenticity and creates a more satisfying, memorable taste experience.
Reduce cocoa usage without compromising flavor.
Reduce cocoa powder usage by 20% while maintaining the same pleasant flavor and full-bodied mouthfeel.
