Döhler Unveils All-In-One Product Solution For Cocoa Powder Replacement

A Game-Changer for Multi-Sensory Bakery Innovation
Facing increasing cocoa price volatility, Döhler has developed an innovative product solution that allows manufacturers to reduce up to 50% of cocoa powder in applications such as baked goods – without compromising taste, texture and colour of the final product. This all-in-one powder blend is part of Döhler’s broad portfolio of various natural ingredient solutions designed to optimise cocoa content in the final recipes. The blend is commercially available since Q1 2025 across various regions and target markets, enabling premium multi-sensory experiences in bakery products.

Addressing Cocoa Market Challenges with Sustainable Innovation
The cocoa industry faces significant challenges due to rising global temperatures, drier weather conditions and crop disease, leading to volatile prices and supply shortages. The declining survival rate of cocoa plants has triggered dramatic price fluctuations, with cocoa prices soaring over the past 18 months. Beyond supply chain issues, sustainability concerns such as deforestation and labour conditions are driving the need for responsible solutions in the years to come. Döhler’s cocoa powder replacement offers this, reducing reliance on traditional cocoa farming while ensuring indulgence and long-term cost stability.

Overcoming the Challenge of Reducing Cocoa Powder in Bakery Applications
Choco variants of baked goods remain a global favourite, loved for their rich flavour, indulgent experience and appealing brown shade. Thus, cocoa plays a key role in bakery applications and contributes to taste, texture, colour and moisture retention. From its role as a leavening agent and structural enhancer to its impact on mouthfeel and taste: reducing the cocoa content presents various challenges. Döhler’s all-in-one solution bridges this gap, delivering a high-performing alternative that meets both technological and sensory expectations while complying with bakery application needs.

Next Generation Cocoa Powder Replacement: Döhler’s All-in-One Solution for Replacing Cocoa Powder in Bakery Applications
True to its claim “We bring ideas to life.” Döhler leads the development of natural ingredient solutions to address industry challenges and mitigate supply chain risks. With a strong focus on multi-sensory experiences and drawing on its expert network of R&D and application technologists, Döhler introduces an all-in-one powder blend that replaces cocoa powder in bakery formulations, without compromising taste, texture and colour of the final product – while providing the right bulking properties to preserve product appeal.

This easy-to-use heat- and bake-stable powder format can be applied as a 1:1 replacement in products such as muffins, reducing cocoa powder by up to 50%. Using prime raw materials, Döhler combines the synergistic effect of carob powder, barley malt and colouring concentrates with its taste expertise on authentic flavour development to create baked products with appealing sensory characteristics:

• harmonic taste profile providing signature cocoa and chocolate notes
• balanced colour shades providing rich brown hues for a cocoa-like appearance
• cocoa-like texture properties for a smooth and creamy sensory experience
• bulking properties comparable to the ones of cocoa powder

Further Product Solutions
Döhler offers a broad portfolio of natural ingredient solutions for taste, texture and colour, along with cereal, nut and pulse ingredients to help manufacturers navigate rising cocoa costs and supply chain challenges. These solutions extend beyond baked goods to applications such as confectionery, ice cream, desserts and others. From cost-efficient and application-tested flavour solutions and authentic high-stability brown shades to texturising ingredients that optimise moisture control, Döhler’s comprehensive toolbox supports cost-efficient recipe development.