AAK’s Morten Daugaard Andersen discusses the cocoa price crisis and how next-generation CBEs like ILLEXAO™ EN 10 are helping manufacturers stay competitive
The chocolate industry is undergoing rapid transformation driven by shifting consumer preferences, cocoa price volatility, and evolving expectations around sustainability and clean-label ingredients. AAK plays a central role in supporting chocolate manufacturers through these changes by developing next-generation Cocoa Butter Equivalents (CBEs) and providing a collaborative co-development model tailored to technical, economic, and sensory requirements.
In recent years, manufacturers have faced the dual challenge of responding to increasingly health- and ethics-driven purchasing behaviours while also navigating supply chain fragility and unprecedented raw material costs. As consumers demand more transparency, lower environmental impact, and plant-based alternatives that still deliver indulgence, chocolate producers must rethink how they formulate, source, and scale their products. This requires not only new ingredients but also deeper technical partnerships capable of balancing performance, cost, and sustainability.
AAK’s approach brings together innovation, analytical expertise, sustainability commitments, and hands-on reformulation support. By working directly with manufacturers to troubleshoot processing issues, refine sensory attributes, or enhance production efficiency, AAK is able to guide brands through both day-to-day challenges and long-term strategic shifts. Their ILLEXAO™ EN portfolio exemplifies how CBEs can play a far more dynamic role in chocolate production than simply replacing cocoa butter – they can be used to stabilise supply, reduce costs, support clean-label positioning, and unlock new product categories.
The following interview explores how AAK responds to market dynamics, what distinguishes its ILLEXAO™ EN 10 solution, and how CBEs are expected to evolve in the coming years.
How is AAK responding to changing consumer preferences in the chocolate industry?
The chocolate industry is undergoing rapid transformation as consumer preferences evolve toward clean-label, plant-based, and premium products. AAK is at the forefront of this change, developing next-generation Cocoa Butter Equivalents (CBEs) that meet these demands. Clean-label expectations drive AAK to use recognisable, minimally processed ingredients like sustainably sourced shea and palm, ensuring transparency and traceability throughout the supply chain. This not only aligns with consumer calls for simplicity and ethical sourcing but also supports plant-based, vegan, and protein-enriched chocolate applications. As dietary preferences diversify, AAK’s plant-derived CBEs provide flexibility and broad market appeal.
Premiumisation is another key trend, with manufacturers seeking to offer indulgent, high-quality chocolate experiences at accessible prices. AAK addresses this by designing CBEs with superior texture, mouthfeel, and stability, allowing brands to deliver premium sensory experiences while managing costs—critical in today’s volatile cocoa market. Through advanced analytical tools, pilot-scale trials, and collaborative development with customers, AAK ensures its CBEs, such as ILLEXAO™ EN 10, deliver both technical excellence and market relevance.
AAK is actively developing next-generation Cocoa Butter Equivalents (CBEs) to address the industry’s shift toward clean-label, plant-based, and premium chocolate products. By using recognisable, minimally processed ingredients – such as sustainably sourced shea and palm – AAK ensures transparency and traceability throughout the supply chain. This strategy supports not only clean-label expectations but also plant-based, vegan, and protein-enriched chocolate applications, allowing for broad market appeal as dietary preferences diversify.
How does AAK support chocolate manufacturers in creating premium products at accessible prices?
AAK designs CBEs that offer superior texture, mouthfeel, and stability, enabling brands to provide indulgent, high-quality chocolate experiences without excessive cost. This is particularly important as cocoa prices fluctuate. Through advanced analytical tools, pilot-scale trials, and collaborative development, AAK ensures its CBEs – such as ILLEXAO™ EN 10 – deliver both technical excellence and market relevance, supporting the premiumisation trend in chocolate manufacturing.
Read the full interview in our latest issue here
