Cocoa crisis & sugar reduction:
How to anticipate and innovate?
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and find out more about :
How to anticipate and innovate?
Fill in this form to download your free Market Newsletter
and find out more about :
- The impact of the cocoa crisis and solutions to limit costs
- The challenges of sugar reduction and how to reformulate without losing taste
- Concrete case studies with tests carried out in our laboratories
- The importance of sensory analysis to guarantee reformulation without compromise
- The role of our applications department in validating your innovations
- Emerging trends and product innovations in 2025
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Market Letter
Market Letter
Cocoa substitute :
an effective alternative to the crisis
With cocoa prices soaring, manufacturers need to adapt their formulations without altering the taste signature of their products. We have developed a cocoa substitute that can reduce cocoa content by up to 50%, depending on the product, while maintaining a unique chocolate experience. Our aroma guarantees an optimized substitution for cookies, yellow dough, etc. A perfect solution for controlling costs without compromising on taste. In this Market Newsletter, discover the causes and consequences of the crisis, as well as our solution, illustrated by a case study.
an effective alternative to the crisis
With cocoa prices soaring, manufacturers need to adapt their formulations without altering the taste signature of their products. We have developed a cocoa substitute that can reduce cocoa content by up to 50%, depending on the product, while maintaining a unique chocolate experience. Our aroma guarantees an optimized substitution for cookies, yellow dough, etc. A perfect solution for controlling costs without compromising on taste. In this Market Newsletter, discover the causes and consequences of the crisis, as well as our solution, illustrated by a case study.
Sugar reduction:
reformulating without compromising on taste
Faced with regulatory changes (sugar taxes, evolution of the Nutri-Score) and growing consumer expectations for healthier products, sugar reduction is a major challenge for food manufacturers. To meet these challenges, we have developed an innovative solution: Acti'Boost Sweet. This natural flavoring can reduce sugar by up to 30% without altering the sweet perception of your products. Our solution offers a high-performance alternative for beverages, cookies, ice creams, dairy products, etc. Find out in this Market Newsletter how Metarom can help you with your reformulations, through case studies.
reformulating without compromising on taste
Faced with regulatory changes (sugar taxes, evolution of the Nutri-Score) and growing consumer expectations for healthier products, sugar reduction is a major challenge for food manufacturers. To meet these challenges, we have developed an innovative solution: Acti'Boost Sweet. This natural flavoring can reduce sugar by up to 30% without altering the sweet perception of your products. Our solution offers a high-performance alternative for beverages, cookies, ice creams, dairy products, etc. Find out in this Market Newsletter how Metarom can help you with your reformulations, through case studies.
Sensory analysis
Guaranteeing successful reformulation
Reducing the sugar or cocoa content of a recipe without affecting the taste and texture of the product is no easy task. Sensory analysis is an essential tool for ensuring that reformulation is optimal and invisible to the consumer. At Metarom, we use in-depth sensory testing to assess the impact of modifications on the taste experience. In this article, you'll find out more about Metarom's expertise and support in sensory analysis.
Guaranteeing successful reformulation
Reducing the sugar or cocoa content of a recipe without affecting the taste and texture of the product is no easy task. Sensory analysis is an essential tool for ensuring that reformulation is optimal and invisible to the consumer. At Metarom, we use in-depth sensory testing to assess the impact of modifications on the taste experience. In this article, you'll find out more about Metarom's expertise and support in sensory analysis.
R&D Applications
full technical support
full technical support
Integrating a new flavor or reformulating a recipe requires precise adjustments. Our applications department supports manufacturers in the development and optimization of their products, thanks to our specialized laboratories:
- Bakery Lab for cookies, cakes, viennoiseries, etc.
- Beverages Lab for flavored drinks, soft drinks and dairy products.
We test flavor integration and adjust formulations to guarantee optimum performance and a unique flavor signature. Find out more about our Applications department in this Market Newsletter.