The cocoa industry is entering a period of unprecedented volatility. Cocoa prices surged to record highs in 2024, doubling per ton (Mintel, 2024), while global production dropped 14% (International Monetary Fund; Mintel). As a result, retail chocolate costs are projected to climb another 30% in 2025 (Food Business News, 2024), creating ripple effects across the supply chain. Facing these mounting pressures, manufacturers must find new ways to balance cost, supply, and taste.
Bell Flavors & Fragrances, Inc. (Bell) is proud to introduce its Cocoa Extender Technical Guide,
featuring proprietary technology that enables up to 30% cocoa reduction in applications while
maintaining authentic cocoa taste. Validated through Bell’s Sensory & Consumer Science Center, this
breakthrough helps brands reformulate confidently amid global cocoa uncertainty.
“Bell is committed to developing flavour innovation where we are passionate about crafting solutions that solve both short and long-term challenges,” shares Karen Graves, Vice President, Shared Technical Services, at Bell Flavors & Fragrances.
Maintaining Cocoa Notes Despite Reduced Usage
Bell’s Cocoa Extender Technology has been validated to preserve authentic cocoa taste, even with up
to 30% less cocoa. Sensory testing confirmed that key flavour attributes — including overall cocoa,
roasted, nutty, and bitter notes — remain intact, delivering flavour parity with full-cocoa samples. This ensures manufacturers can reduce cocoa content without sacrificing the indulgent taste consumers expect.
By showcasing application demos and flavor pairing strategies, the guide demonstrates how Bell’s
Cocoa Extender works in practice while offering additional flavour options to round out cocoa profiles
and meet evolving consumer preferences.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
