Nairobi, Kenya – 6th August 2025 – With cocoa prices at historic highs and supply chains under strain, food manufacturers are searching for ways to keep chocolate products affordable without compromising taste. Kerry believes it has the answer.
The global nutrition leader has unveiled Cocoa Booster, a flavour solution that allows producers to cut cocoa powder usage by up to 30% in recipes, while still delivering the full chocolate experience consumers expect.
The launch took place at the East Africa Bakery & Pastry Expo and Bakers Summit 2025, the region’s biggest industry gathering for bakers, pastry chefs, and suppliers.
The innovation lands in the middle of a crisis. Cocoa output in Côte d’Ivoire and Ghana which together produce over half of the world’s cocoa has dropped 34%, driven by cocoa shoot virus disease, degraded soil, and climate change. The result: a global cocoa deficit of around 11% in 2024 and prices more than tripling in a year. Manufacturers have been forced to rethink product formulations as costs surged over 150%, setting new records.
“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 about protecting quality and flavour while helping companies stabilise supply in a volatile market.”
Developed by Kerry’s global network of food scientists, Cocoa Booster recreates cocoa’s signature complexity by layering roasted, nutty, caramel, and smoky notes. The company says the result is a chocolate taste indistinguishable from products using more cocoa powder.
Advantages of Cocoa Booster include:
- Authentic Chocolate Taste: Delivers the rich, familiar flavour consumers love.
- Cost & Supply Stability: Helps manufacturers manage rising costs and reduce dependency on volatile cocoa markets.
- Versatility: Works across biscuits, cakes, brownies, chocolate drinks, dairy, and spreads.
As the cocoa crisis continues, solutions like Cocoa Booster could become essential for keeping chocolate within reach for both producers and consumers and ensuring that the flavour loved worldwide doesn’t become a casualty of supply shortages.
