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Navigating the cocoa crisis: How yeast extract helps manufacturers retain rich chocolate taste
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Thursday, 13 March, 2025, 16 : 00 PM [IST]
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Our Bureau, Mumbai
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Global cocoa production has plummeted by 14% in the 2023-24 season, causing cocoa prices to surge past $10,000 per metric tonne—a dramatic rise from the historical range of $2,000–$3,000. With climate change, soil degradation, and disease disrupting cocoa supplies, food manufacturers are seeking innovative ways to maintain the rich chocolate flavor consumers love while reducing cocoa content.
Rather than replacing cocoa entirely with alternatives like carob or fava beans, food manufacturers can turn to yeast extract to enhance chocolatey depth and complexity while reducing cocoa usage by up to 30%.
Daria Pashkova, product and marketing manager at Ohly, a leader in taste solutions, explains:"Cocoa shortages are a growing concern for manufacturers. Yeast extracts allow brands to maintain taste and texture while reducing their reliance on volatile cocoa markets. This solution enhances richness, balance, and mouthfeel, ensuring a premium chocolate experience."
Yeast extract cannot directly replace cocoa, but it amplifies roasted, bitter, and dark chocolate notes, making smaller cocoa quantities go further. It also triggers the Maillard reaction, intensifying brown, roasted flavors essential in chocolate-based products. Additionally, yeast extract balances sweetness and improves texture, preventing loss of quality when reducing cocoa content.
With uncertain cocoa supply chains, yeast extract offers a natural, ethical, and cost-effective solution for food manufacturers. By optimizing flavor and texture, it ensures consumers continue enjoying rich, indulgent chocolate products even as cocoa remains scarce.
As brands navigate the cocoa crisis, yeast extract provides a stable and sustainable path forward, allowing manufacturers to reduce costs while delivering the taste consumers crave.
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