To respond to rising prices and sustainability challenges, manufacturers can cut up to 50% of cocoa powder by using specific flavourings. These solutions make up for the loss of organoleptic profile by preserving the roasted, vanilla or milky notes that are essential to a balanced, rich taste.
Located in south-eastern France, in the heart of the historic perfume and flavour basin, Expressions Aromatiques embodies French know-how on an international scale. As specialists in the creation and distribution of flavourings for the food industry, we combine traditional expertise with modern technology.
Every solution we develop benefits from the excellence of our team of flavourists, guaranteeing products that meet the expectations of consumers worldwide, who are now aware of the impact of climate change on supply.
Faced with the volatility of the cocoa market, professionals in chocolate, confectionery and biscuit making are looking for alternatives with no compromise on taste. Expressions Aromatiques meets this challenge with a scientific and creative approach.
Our flavourists work closely with our sensory analysis department to recreate a unique signature suited to each application:
Intensity and roasted notes.
Smoothness and vanilla roundness.
Our rigorous tests validate concrete reduction rates, while the product’s appearance is adjusted with food colourings to compensate for the change in colour:
Up to 50% reduction in cocoa powder (e.g. Cocoa Flavouring SCA 27882).
Up to 50% reduction in cocoa powder (e.g. Chocolate Flavouring LA 06112).
Up to 37.5% reduction in cocoa powder (e.g. Cocoa Flavouring SCA 27884).
We offer a wide range of natural, synthetic and organic flavourings. Thanks to our encapsulation technologies, by spray drying or extrusion, we guarantee optimal flavour stability in your finished products, meeting the ethical expectations of modern consumers without sacrificing sensory pleasure.
The reduction is a response to rising raw material prices and growing concerns about sustainability and climate change. The aim is to optimise costs while maintaining a sensory profile (taste and appearance) that consumers consider essential to quality.
Reducing cocoa powder naturally changes the shade of the finished product. To offset this, Expressions Aromatiques recommends adding specific food colourings during formulation to restore the visual appearance of a traditional recipe.
Our solutions are specifically developed for instant drinks, fat-based fillings (chocolate/confectionery) and chocolate biscuits. Each flavouring has a precise recommended dosage (g/kg or g/L) depending on the targeted cocoa reduction rate.
* Required field
