Editor’s Note: Recognizing that climate and other economic factors have pushed up cocoa prices, Prepared Foods editors looked for cocoa ingredient alternatives during this year’s Institute of Food Technologists (IFT) annual expo. Interestingly, one solution came from a seemingly unlikely source on the show floor: POM Wonderful Specialty Ingredients. Following is a conversation with POM Wonderful’s Jason Horvath, sales manager for Specialty Ingredients. 

Prepared Foods: I suspect you met some formulators at this year’s IFT Food Expo who would not have guessed POM Wonderful offered a chocolate ingredient solution. What’s the story? 

Jason Horvath: The unique flavor profile and polyphenols of pomegranate are complementary to cocoa. Our liquid pomegranate extract, POMxL, is a versatile ingredient that is savory, umami-like, and acidic, which can be a flavor boosting attribute. Cocoa powder tends to be savory and astringent, so when reduced, the umami and acidic flavors are often diminished. This is where POMxL can help, by replacing some of the missing flavors and reinforcing the flavors that are present.   

Reducing cocoa can wash out its rich color, which consumers instinctually correlate with a product's level of chocolate flavor. We’ve found that—when diluted—POMxL has a light brown or goldish hue, which can help replace some of the missing color, so the final product has the deep chocolate color consumers are looking for.

PF: How did you first learn about this application? 

Horvath: We discovered this application when our in-house chef was formulating a brownie to highlight POMxL’s freezing and defrosting stability. When we provided our customer with a sample, they asked why we increased cocoa in the recipe. This surprised our team because we hadn’t adjusted the levels at all.  Through additional testing, we found that POMxL enhanced the cocoa flavor, and when we scaled back the cocoa powder by 25% and used 0.5% of POMxL, we were able to match the flavor of the control brownie.

PF: How have you researched how your ingredient performs as a chocolate extender or reducer? 

Horvath: To confirm results, we’ve tested POMxL in numerous applications including baked goods like cookies and brownies, chocolate sauce, ice cream, and chocolate milk. We’ve consistently found that POMxL is a reliable cocoa extender across all applications.  

Upcycled Certified Ingredient! 

In October 2023, POM Wonderful’s liquid pomegranate extract, POMxL, received Upcycled Certified® designation by the world’s first third-party certification program for upcycled food ingredients and products. An upcycled ingredient is made up of at least 95% material that was originally produced for human consumption and would have gone to waste but was ultimately diverted from the landfill to have a positive impact on the environment.

Under POM Wonderful’s Specialty Ingredients division, POMxL is made from 100% upcycled material using the rinds of pomegranate fruit left over from the brand’s proprietary method of pressing whole pomegranates to create POM Wonderful 100% Pomegranate Juice. By pressure-extracting and concentrating the crushed rinds—without the use of harsh chemicals—a liquid extract containing the pomegranate polyphenol antioxidant is created to make POMxL.

Beyond being a key ingredient in POM Wonderful’s Antioxidant Super Tea, POMxL can be used in a variety of applications, including beverages, plant-based foods, and beauty products. In addition to its clean label and Upcycled Certification, POMxL as an ingredient can help suppliers reduce sodium and sugar, enhance color, flavor, and texture, and add antioxidant goodness.

PF: What ingredient formats do you offer for this type of solution? 

Horvath: Overall, we offer a 100% pomegranate juice concentrate and POMxL liquid pomegranate extract, as well as pomegranate fiber and pomegranate pomace powder, which are sourced from whole pomegranate husks. For cocoa extension, we have found that POMxL can achieve the desired effect formulators are looking for.  

PF: What advice do you have for utilizing POMxL in different applications?

Horvath: POMxL is easy to incorporate into new and existing bakery, confection, and beverage formulations. It boosts flavor complexity, enhances freezing and defrosting stability, is a natural color additive, and an overall versatile and sustainable solution that should be in every formulator's toolbox.  

Looking to lower salt, sugar, or cocoa powder? Reduce them by 15% to start, and replace with approximately 0.5% with POMxL. If you’re looking for more, start at just 0.5% in your application and gradually adjust upwards until the product meets your goals.

PF: Specifically, what would you say to formulators in bakery, confections and beverages? 

Horvath: Due to the acidic nature of the extract, it's important to add POMxL into your bakery formulation and avoid direct contact with eggs. For confections, you would start at just 0.5% of POMxL in an application and adjust upwards until the product meets your goals.

Our recommendations for beverage would be similar. Start at just 0.5% of POMxL in an application and adjust upwards until the product meets your goals. POMxL is an outstanding product to provide a natural coloration ranging from light gold to reddish brown.

PF: Did you learn anything else from your face-to-face meetings at IFT that you would want to convey to formulators? 

Horvath: Through experimentation and vigorous testing, we’ve discovered that the applications for POMxL extend well beyond cocoa replacement. Thanks to its unique properties, POMxL enhances flavor, improves color, and elevates texture. Even more importantly, it reduces the need for added sugar and salt, extends the freshness of the final product, and preserves flavor notes during freezing and defrosting cycles.

PF: Do you have any other 2025 goals related to this ingredient or application?

Horvath: We’re excited for the industry to learn more about the versatility of pomegranates and the potential health benefits they offer. Our hope is that by incorporating pomegranate-derived ingredients, formulators will discover the unique properties of pomegranates and how they can enhance their products by improving flavor, color, quality and stability, while simultaneously reducing the need for added sugars and salt. Pomegranates' distinct umami characteristics make them an excellent complement to a range of flavors, including cocoa, citrus, spice and smoky notes.