Reduce cocoa, keep the taste!
The cocoa crisis is putting pressure on food manufacturers, with soaring costs impacting profit margins. Reformulation is no longer an option—it’s a necessity.
But how can you reduce cocoa content while maintaining the rich, indulgent taste consumers love? Discover Biosprinnger's solution!
Our Springer® Signature ingredient reinforces essential cocoa notes, including roasted, caramelized and malty undernotes. It offers excellent functional properties: it is highly heat-resistant and exhibits excellent cold stability.
Thanks to our innovative solution, you can cut cocoa content by up to 40% while:
✅ Preserving the authentic flavor profile
✅ Maintaining the visual appeal
✅ Choosing a sustainable & ethical ingredient
This Springer® Signature product offers a wide pallet of inspiring recipe ideas to create memorable tastes:
✅ Chocolate spread
✅ Cocoa biscuit
✅ Brownies
📥 Are you looking for more information ? Complete the form!
The Biospringer Culinary Center network has been created to support our customers with formulation of food and beverage recipes using yeast-based ingredients.
They are committed to providing customized solutions and recommendations based on their strong expertise in food formulations.
If you are looking to develop low-cocoa recipes, our experts are available to give you personalized advices based on your applications.
