COCOA CRISIS: What solutions for the food industry?

Cocoa is going through one of the worstcrises in its recent history. Over the last two years, its price has doubled and reached record levels, even equaling or exceeding those of the oil crisis of the 1970s. This surge is putting pressure on the entire agri-food chain, from cereal manufacturers to chocolate makers and all the manufacturers who use cocoa in their products.

Unprecedented price increases

In 2024, cocoa prices soared to levels not seen for over 40 years. According to market analyses, global inventories have decreased by 15% compared to 2023, reaching their lowest level in 3 years. This situation is due to several factors :

• An unfavorable climate: El Niño has caused alternating droughts and floods in West Africa, where almost 65% of the world's cocoa is produced.
• Diseases impacting crops: Major diseases have impacted crops: the Swollen Shoot virus and Black Pod disease reduce plantation productivity and degrade bean quality
• Increased speculation in the markets: Faced with uncertainty, major buyers and investors are stockpiling cocoa, putting further pressure on prices.
• A logistics system in crisis: Côte d'Ivoire temporarily suspended exports in June 2024 to protect its local market, further limiting access to the raw material

What are the consequences of the cocoa crisis?

• Soaring costs: Cocoa accounts for a significant proportion of the cost price of chocolate products (cookies, ice creams, drinks, pastries).
• Risk of shortages: Supply tensions can limit production capacity or even lead to stock shortages.
• Brand pressure: Faced with inflation, consumers are expecting products that are just as tasty as before, but more affordable

Would you like to find out more about the cocoa crisis and Metarom's expertise?

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How to deal with the cocoa crisis?

With supply declining and prices soaring, manufacturers have no choice but to adapt their formulations to maintain product quality while controlling costs. Reformulation therefore becomes a key strategy.

At Metarom, we support manufacturers with innovative flavoring solutions, enabling them to reduce the amount of cocoa in their recipes without compromising on taste, texture and the consumer's sensory experience.

Cocoa substitute: preserving taste while reducing costs

To meet these challenges, Metarom has developed a cocoa substitute that reduces cocoa content by up to 50% in certain applications, while preserving flavor intensity.

Our aim is to rebalance the overall flavor profile of your product and enhance the cocoa markers to compensate for the reduction.

2 adapted formats

Liquid

Ideal for chocolate beverages and cakes

Powder

Suitable for cookies, muffins, cakes and ice cream

Main benefits

Reduce production costs while maintaining indulgence

Adjust the sensory perception
through a perfect balance

No alteration of color and texture

Would you like to know the results of our cocoa substitute in a chocolate muffin with -50% cocoa?

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