As the cocoa crisis persists and demand for cocoa-based products rises, food manufacturers need to reimagine their product offerings by reducing cocoa content, while adhering to stricter sustainability and ethical requirements, making this an incredibly complex and high-stakes situation.
Partner with Biospringer by Lesaffre to overcome these challenges thanks to yeast-based solutions:
- Reduce cocoa powder content up to 40%
- Ensure a clean, rich flavor with no off-notes
- Use a sustainable, ethical and clean label ingredient
- Deliver memorable taste experiences and food enjoyment
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