At Senson, we’re excited to launch our latest innovation: a sustainable cocoa replacement tailored for the needs of the modern food industry. Developed in response to the increasing challenges related to cocoa availability, price fluctuations, and environmental impact, our new solution offers a dependable alternative without compromising taste or quality.
Made from malted barley, our cocoa replacement captures the rich taste, deep color, and smooth mouthfeel of traditional cocoa. It is also gluten-free and vegan, making it suitable for a wide range of dietary needs.
Our cocoa replacement works especially well in sweet bakery applications, such as chocolate cakes and cookies, where it has been easy to incorporate into existing recipes. It also suits chocolate sauces and ripples used in ice cream products, says Arttu Ruusunen, Product Development Engineer at Senson.
Reduce up to 50% cocoa in recipe
Replacing cocoa with Senson extracts helps food manufacturers cut costs, strengthen supply chain security, and take meaningful steps toward more sustainable sourcing. At the same time, it opens new doors for product innovation that meets evolving consumer preferences and supports environmental goals.
The goal is not to replace all cocoa, but to reduce its use where possible. In many applications, up to 50% of cocoa can be substituted with our solution without compromising the product’s color, volume, or texture. Also the impact on taste is minimal, says Ruusunen.
From Idea to Implementation – We’re Here to Help
We’re proud to continue supporting our partners with natural, smart solutions that make food better for people and for the planet. Our cocoa replacement is just one more way we’re building a more sustainable future for the food industry.
Whether you’re looking to reformulate an existing product or develop something entirely new, our team is happy to assist with recipe development and application testing. Together, we can create delicious, cocoa-inspired products that meet your technical needs and sustainability goals.