Facing a projected 374,000-ton deficit and record-breaking prices, manufacturers are rethinking cocoa formulations to preserve flavor and profitability
June 9, 2025 – The cocoa industry is facing its most dramatic upheaval in decades. Global cocoa prices have skyrocketed past $12,000 per metric ton—a sixfold increase since 2022—driven by crop disease, extreme weather, and global supply chain strain.
According to the International Cocoa Organization (ICCO), the 2024/25 season is expected to see a 374,000-ton supply shortfall, marking the fourth consecutive year of global deficits. The key culprits: declining yields in West Africa—home to over 60% of the world’s cocoa—due to outbreaks of Cocoa Swollen Shoot Virus Disease (CSSVD) and unpredictable climate conditions.
As a result, food and beverage manufacturers are urgently seeking reformulation strategies that reduce cocoa dependency—without sacrificing consumer expectations for taste, quality, or clean labels.
The Industry’s Pivot: Cost-Saving Innovation Without Compromise
One increasingly explored pathway? Natural flavor modulators that allow brands to preserve cocoa-like taste while reducing actual cocoa usage.
“With cocoa prices this volatile, manufacturers need real solutions — not just cost-cutting, but flavor-preserving. Flevia GSG is uniquely positioned to deliver both.”
Tom fuzer, vp of market strategy
SoPure Flevia™ GSG, HOWTIAN’s natural flavor enhancer, has emerged as a timely solution. Previously used in beverage and dairy applications, it’s now showing promise in cocoa-based products—from chocolate milk to protein shakes.
Measurable Results: 10–15% Less Cocoa, Same Sensory Appeal
Recent trials conducted at HOWTIAN’s Application & Technical Service Center demonstrated compelling outcomes:
Cocoa-Flavored Protein Shakes
With 10% less cocoa and flavored with Flevia™ GSG, sensory testing showed parity or improvement over full-cocoa versions. The modulator also helped mask off-notes from plant proteins and enhanced sweetness.
Chocolate Milk
With 10–15% cocoa reduction and flavored with Flevia™ GSG, testers reported a more pronounced milky character and longer-lasting cocoa flavor.
“In blind sensory tests, products with Flevia not only maintained flavor integrity — some even scored higher than the originals,” said Xiaoli Xue, Chief Technology Officer of HOWTIAN.
What’s at Stake: Cost, Clean Label & Consumer Trust
With cocoa powder now one of the most volatile and expensive ingredients in the market, reducing usage by 10–15% can yield up to 14% savings in cocoa costs.
And unlike synthetic flavor enhancers, Flevia™ GSG is 100% plant-based, non-GMO, and clean-label compliant, aligning with consumer expectations for transparency and natural ingredients.
This makes it ideal for brands aiming to maintain transparency and consumer trust while optimizing for cost and supply risk. Applications opportunities include:
- Chocolate dairy drinks
- Cocoa protein shakes
- Cocoa-flavored nutrition bars
- Bakery items and spreads
Looking Ahead: Embracing Innovation Amidst Crisis
The cocoa crisis is not just a supply chain issue—it’s a catalyst for formulation innovation. Manufacturers who move quickly to adapt can protect margins, delight consumers, and gain a strategic edge.
With solutions like SoPure Flevia™ GSG now demonstrating real-world efficacy, the industry has tools to weather this volatility—without compromising taste, texture, or label claims.