Navigating the Cocoa Shortage: Functional Ingredient Strategies for Chocolate Extension
Cocoa Supply & Price Volatility – Why the Urgency for Cocoa Extension
The global cocoa industry has entered a period of unprecedented disruption. According to multiple sources, cocoa prices surged above $10,000 USD per metric ton in late-2024 and early 2025, driven by severe supply shortfalls and market speculation.
Meanwhile, major West African producers such as Côte d’Ivoire and Ghana — together accounting for around 60 % of global cocoa output — have been impacted by climate extremities, crop diseases and aging plantations.
The result: tight stocks, volatility in procurement cost and increased pressure on confectionery and bakery manufacturers. For example, one analysis shows global stocks-to-grindings ratio dropping to multi-decade lows.
This volatility means one thing for R&D formulators and ingredient buyers: you can no longer assume stable cocoa cost or supply. Extension strategies — that is, reducing the amount of cocoa powder or cocoa liquor while maintaining the sensory profile and indulgence of chocolate-based products — become mission-critical.
What “Chocolate Extension” Really Means for Formulators
Chocolate extension is more than just “use less cocoa and add filler.”
In the context of thick bakery systems (brownies, bars, cookies) or confectionery, extension must address three core pillars:
- Flavor & aroma – the product must still deliver a recognizable chocolate experience (cocoa flavor, roasted notes, suppressed undesirable off-notes).
- Texture & mouthfeel – cocoa contributes structure, fat, particle size distribution, and melt behavior; substitution must preserve the consumer experience.
- Cost, supply risk, & label behavior – you can reduce exposure to global commodity shocks, improve formulation flexibility, and potentially unlock alternative claim-sets (e.g., added fiber, clean-label simplification) by reducing reliance on cocoa.
In other words, cocoa extension means risk mitigation, cost management, and sensory preservation.
The question for R&D formulators is how can you design a system where cocoa is reduced (or even partially replaced) yet the end product still “feels” chocolatey and indulgent?
Ingredient Lever: Functional Fibers & IMO – How They Support Texture, Sweetness & Cost
This is where functional ingredients become tools that help to extend cocoa supply. Formulators can maintain indulgent taste and texture while relying less on cocoa powder by strategically layering fibers and prebiotic carbohydrates into chocolate and bakery systems.
Two key ingredients that work in this context are AdvantaThrive™ IMO and AdvantaDextrin™ resistant dextrin, which work together to support sweetness, structure, and overall sensory quality as cocoa levels are reduced.
- AdvantaThrive™ IMO (isomalto-oligosaccharide) – a low-digestible, clean-label oligosaccharide that supports mild sweetness, contributes to mouth-feel and can help compensate for sweetness lost when reducing cocoa.
- AdvantaDextrin™ (resistant dextrin) – a functional fiber that can assist structure, improve bulk and provide better process stability in bakery systems.
Formulators can significantly reduce cost exposure while retaining sensory integrity by pairing these ingredients with other extenders (e.g., carob powder) when reducing cocoa powder.
Case Study – Reducing Cocoa Powder by 50 % in a Brownie
To test how far we could realistically reduce cocoa content without sacrificing indulgence, our in-house R&D team developed a side-by-side brownie comparison: a control formula and a reformulation that combined cocoa reduction, carob powder, AdvantaDextrin™ resistant dextrin, and AdvantaThrive™ IMO.
Technical Considerations & Best Practices for Formulators
There are some key recommendations for R&D teams who are interested in extending their cocoa supply:
- Particle size and mouth-feel: Cocoa powder contributes a fine particle network and intensity of roast. You must ensure your extender/fiber system replicates surface interactions or contributes similar bulk/mouth-feel when reducing cocoa powder.
- Sweetness compensation: Reducing cocoa may reduce inherent bitterness and cocoa-flavor intensity. Using IMO (or another mild sweetener) can help restore balance without leaning on high-intensity sweeteners.
- Color and visual cues: Cocoa powder delivers both flavor and color. Extenders like carob powder have a darker chocolate tone and can help maintain visual cues for chocolate.
- Ingredient interactions: High levels of ingredients like IMO and resistant dextrin can alter water activity, batter rheology, baking behavior, and shelf-life. Start with moderate inclusion levels (as in our example: ~1 %) and conduct pilot bake trials.
- Regulatory/claim strategy: Even though our example only delivered ~1g fiber per serving, there is potential in other systems to increase fiber and highlight “source of fiber” or “added fiber” claims. Keep label syntax in mind.
- Supplier & cost risk: While reducing cocoa helps mitigate supply risk, assess your extenders for sourcing risk and cost. Use reliable suppliers, diversify, and align with your flavor & texture goals.
- Sensory validation: Always include blind/paired sensory testing vs. baseline (or competitor) to ensure that reduced-cocoa product meets or exceeds consumer acceptance.
Why Top Health Ingredients is Your Partner in Chocolate-Extension Solutions
At Top Health Ingredients, we support R&D teams and food scientists with a functional ingredient portfolio designed to help manage cocoa shortage risk without sacrificing product quality.
Our AdvantaThrive™ IMO and AdvantaDextrin™ resistant dextrin offer reliable tools for building chocolate-extension systems that preserve sweetness, texture, and overall indulgence while reducing cocoa content.
Beyond the ingredients themselves, our team brings proven application expertise, including in-house R&D work such as the 50% cocoa-reduction brownie case study, to help formulators troubleshoot challenges and accelerate development.
As cocoa supply and pricing remain volatile, we focus on future-proofing your formulations by integrating extension strategies that can be scaled, validated sensorially, and adapted for new product
From Concept to Scaled Cocoa-Extension Systems
For most R&D formulators and food scientists, the question isn’t whether to respond to the cocoa shortage, but how aggressively to integrate cocoa-extension strategies into existing and future platforms.
Our brownie work demonstrates that meaningful reductions in cocoa powder are achievable without sacrificing indulgence, but the optimal approach will look different for each product matrix and brand position.
If you’re evaluating cocoa reduction across brownies, bars, cookies, or other chocolate-flavored systems, we can collaborate with you to:
- Identify realistic cocoa-reduction targets that align with your sensory guardrails and cost objectives.
- Screen inclusion ranges for AdvantaThrive™ IMO and AdvantaDextrin™ resistant dextrin that fit your specific processing conditions and label priorities.
- Explore how functional fibers and IMO can be layered with your preferred extenders (such as carob powder) to maintain chocolate flavor, color, and texture at lower cocoa levels.
- Translate bench-top learnings into robust, scalable formulas that hold up under manufacturing and shelf-life constraints.
If you’re interested in testing these chocolate-extension ingredients in your own systems, reach out to our team to discuss your application and request samples of AdvantaThrive™ and AdvantaDextrin™. We’re happy to review your current formulation, share our internal data, and help you design targeted trials that move you from concept to validated, cocoa-extended products.