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 the solution in our exclusive eBook!
With Springer® Signature, you can cut cocoa powder by up 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!
Part 1 - Yeast-based ingredient: An innovative solution to tackle cocoa reduction challenges
Part 2 - How to transform your cocoa-based products with Springer® Signature
Part 3 - Exclusive recipes crafted by our global Culinary Centers
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 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.
