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?
With Springer® Signature, you can cut cocoa powder byup to 40% while:
→ Preserving the authentic flavor profile→ Maintaining the visual appeal
→ Ensuring functional properties
→ Choosing a sustainable & ethical ingredient
Download the eBook now and unlock the future
of cocoa reformulation
What you'll find inside
Part 1 - Yeast-based ingredient
An innovative solution to tackle cocoa reduction challenges
Part 2 - Transform your cocoa-based products
Using Springer® Signature, a fermentation-based ingredient
Part 3 - Discover exclusive recipes
Crafted by our global network of Application Centers
Our global network of Application Centers is here to support you
The Biospringer Application 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 want to be supporting.
If you are looking to develop low-cocoa recipes, our experts are available to give you personalized advices based on your applications.
