Editor’s Note: Chocolate may be sweet but soaring cocoa prices have meant bitter cost impacts for all processors incorporating chocolate as an ingredient. For a supplier’s perspective—and potential industry solutions—Prepared Foods interviewed PROVA’s President & CEO Muriel Acat and Senior Product Manager Marie Le Beller.

Prepared Foods: What were a few products you exhibited at IFT 2024 to help scientists (and ingredient buyers) reduce either cocoa cost and/or use?

Marie Le Beller: The main application we showcased is our Ugandan Vanilla Madeleine with Chocolatey Shell. This application is a Ugandan vanilla madeleine with PROVA’s Ugandan vanilla extract, which is then dipped halfway into a white compound with PROVA’s Cocoa Flavor Solution.

This compound has added color to make it appear like milk chocolate yet there is no cocoa content in this application. Therefore, it allows customer formulators to focus on the notes of our cocoa flavor solution.

PF: In what other ways does PROVA help customers offset steep prices?

Le Beller: We have additional cocoa enhancer flavoring solutions that contain no or a low amount of cocoa extract. Historically, they are used to reduce cocoa powder in formulation for functional reasons. These flavors will work in combination with cocoa powder, which can be reduced in the original formula—all while we boost the cocoa or chocolate taste.

Our flavors also can target a specific cocoa profile to match the gap in flavor left from the reduced cocoa powder or they can provide an improved signature taste. This signature taste can, for example, boost the dark, intense cocoa taste in a product or bring it to a more caramel, indulgent, confectionery profile, just thanks to the flavor.

PF: How do you describe Prova’s approach to new product development and working with customers in this area?

Le Beller: Our team of flavorists react very quickly to develop custom, application-focused solutions that can be tailor-made to customer formulations. These solutions are designed to replace an average of 30% cocoa powder. The specific challenge is to maintain the identical flavor profile and user experience. Each customer formula is different, and the reformulation can impact the overall flavor profile, depending on the quality, type, and quantity of cocoa powder used in the product.

All cocoa powders have a unique fingerprint; they can impart roasted, bitter, milky, earthy, fruity, or even smoky notes. This is why we advocate to create custom solutions for our customers.

PF: In food applications, where might food formulators struggle with alternative cocoa ingredients? How do your ingredients address these issues? 

Le Beller: In food applications, the alternative cocoa ingredients might lack the authentic, true-to-taste cocoa or chocolate taste that is sought after for its indulgence. The consumer is not ready to sacrifice the taste that they are very familiar with. The use of our flavor allows these applications to maintain the same taste intensity and authenticity. Other examples would be the functionalities linked to heat resistance. Indeed, baked goods or UHT products are heat treated, and therefore, the alternative ingredients might burn or lose efficiency. It's important to choose a flavor with an adapted heat resistance and solubility, as there are no one-size-fits-all solution.

PF: As a follow-up, where might beverage formulators most struggle with alternative cocoa ingredients in drink applications? 

Le Beller: The main problem in beverages is solubility. Cocoa is not perfectly soluble in water or milk to start with, which leads to cocoa powder sedimentation or opacity. We have solutions that can help the industry to have a cocoa-tasting product that is both clear and without sedimentation. This is thanks to our cocoa extraction expertise that allows us to produce extracts with the perfect solubility for all types of beverages (including alcoholic).

In the context of the crisis, of course, we also developed solutions without cocoa extract with an adapted solubility and an adapted taste profile. Because there are typically fewer ingredients in beverages, the taste variations are more susceptible to being noticed as they won't be hidden. The need for tailor-made flavor solutions adapted to the product is mandatory.

PF: You mentioned the cocoa shortage. Do you see an end to high cocoa prices or do you project this issue will remain volatile with pricing swings? 

Le Beller: For the October season, producers were optimistic (there are more fruits, initiatives have been launched to fight diseases, and weather conditions are more favorable). However, we are now seeing another spike in cocoa prices, which rose by nearly 10 percentage points during mid- to late-August. This summer's dry weather led to below-normal soil moisture, limiting crop growth. Thus, while there may be more fruits, they might be smaller. Furthermore, many fear that the initiatives implemented to ensure the crops' health may not be sustainable in the long term.

PF: We’ve written earlier about PROVA’s support of vanilla bean farmers and sustainability in Madagascar. Can you share anything about similar at-the-source investments in your cocoa supply chain?

Acat: After the successful launch of its Care&Act Madagascar Vanilla program, PROVA is now working towards more sustainable cocoa and has set a target for a fully sustainable cocoa supply chain by 2030. We have already taken concrete steps in that direction in 2024 by increasing the share of its sustainable cocoa purchases up to 25%.

Switching over to sustainable cocoa was an obvious decision for PROVA. Choosing sustainability means respecting and protecting the environment, improving the living conditions of producers and their families, and putting an end to child labor. I believe that sustainable cocoa should be the benchmark in future. Choosing sustainable cocoa is also virtuous for PROVA. This commitment will help us significantly reduce our CO2 emissions, since cocoa represents around 30% of our carbon emissions.