Kerry Unveils Cocoa Replacement Solution as Global Shortage Hits Manufacturers

Nairobi, Kenya – 6th August 2025 – Global nutrition giant Kerry has launched a cocoa replacement solution that could help manufacturers cut cocoa use by up to 30% without losing the chocolate taste consumers expect.

The product, named Cocoa Booster, was unveiled at the East Africa Bakery & Pastry Expo and Bakers Summit 2025 – the region’s largest baking industry showcase.

Its debut comes at a time when the world’s cocoa supply is under severe strain. In West Africa, the top cocoa producers, Côte d’Ivoire and Ghana, have seen yields fall by 34% due to crop disease, poor soil health, and climate change. Together, they supply more than half of the world’s cocoa, meaning their shortfall has sent shockwaves through the entire food sector.

In 2024, the global cocoa deficit was estimated at 11%, with prices more than tripling in just a year. From bakeries to beverage companies, producers have been forced to rethink recipes as cocoa costs surged by over 150%, reaching record highs.

“Our Cocoa Booster is timely, practical, and built for the challenges our customers are facing across Africa,” said Leonel Figueira, Business Development and Technical Lead, Bakery, Kerry Africa. “It’s not just about cost – it’s about keeping quality high while making supply chains more resilient.”

Kerry’s solution was developed by its network of food scientists to mimic the depth of real cocoa flavour. By enhancing and layering roasted, nutty, caramel, and smoky notes, the company says manufacturers can maintain indulgent chocolate taste while reducing reliance on expensive cocoa powder.

Key benefits include:

• Authentic Cocoa Taste – delivers a rich chocolate flavour using less cocoa.

• Cost & Supply Stability – lowers ingredient costs and reduces exposure to volatile markets.

• Versatile Applications – works in biscuits, cakes, brownies, chocolate drinks, dairy, and spreads.

With the cocoa crisis showing no sign of easing, solutions like Cocoa Booster could be the difference between keeping chocolate products affordable — or pricing them out of reach.