T. Hasegawa introduces cocoa powder replacer ingredient

JAPAN – T. Hasegawa Co., Ltd., a prominent Japanese manufacturer of flavors and fragrances, has launched a new cocoa powder alternative, designed to serve as a low-fat, alkalized substitute for traditional cocoa powder. 

The new ingredient aims to assist producers in the food industry in cutting down on raw materials without altering the overall flavor, according to company representatives.

Available in both liquid and powdered forms, the cocoa powder replacer is described as a “no-compromise” solution. 

Toshifumi Nozawa, associate director of beverage technology at T. Hasegawa USA, explained that the product was developed to amplify the natural flavors of cocoa while providing the same aroma and bold taste typically associated with chocolate, but with less raw powder.

The introduction of this new ingredient comes in response to a global cocoa shortage that has severely impacted various food and beverage categories, including confectionery, snacks, and sports drinks. 

Cocoa prices recently reached nearly US$10,000 per metric ton, driven by droughts in West Africa, which accounts for a significant portion of the world’s cocoa production. 

This has resulted in an 11% drop in global supply over the past year.

Cocoa’s importance is evident, as it is a key component in approximately 17% of sports nutrition drinks and 11% of hot beverages introduced over the last five years.

Hasegawa’s cocoa powder alternative is seen as a potential cost-saving solution for manufacturers grappling with rising ingredient prices.

This is not the first time T. Hasegawa has introduced a product aimed at reducing reliance on raw materials. 

Late last year, the company revealed its Tomato Boostract, a natural flavor enhancer designed to cut tomato paste use by up to 25% in products like ketchups, sauces, and soups.

The Boostract range includes variations tailored for use in dairy, butter, coffee, chocolate, vanilla, cheese, and mushrooms, and is intended to enhance flavor intensity and improve the mouthfeel of foods. 

According to the company, this technology helps maintain the same taste characteristics found in original recipes, compensating for any flavor loss during harvesting or production.

Hasegawa also stated that the Boostract line uses natural ingredients and complies with clean-label requirements, aligning with consumer preferences for simpler, more transparent ingredient lists.

Sign up to receive our email newsletters with the latest news updates and insights from Africa and the World HERE