Kerry, a global leader in sustainable nutrition solutions, has launched its Cocoa Booster during the 2025 East Africa Bakery & Pastry Expo and Bakers Summit, the region’s flagship event for the baking industry.

The innovation is designed to help manufacturers reduce cocoa powder usage by up to 30% in baked goods and other applications, while retaining the rich chocolate flavour consumers expect.

The launch comes amid a deepening global cocoa supply crisis. Yields in Côte d’Ivoire and Ghana, responsible for over half the world’s cocoa, have fallen by 34% due to a combination of the cocoa swollen shoot virus, poor soil health, and the ongoing impacts of climate change.

As a result, cocoa prices have surged by more than 150% in the past year alone, pushing input costs to historic highs and straining producers across sectors, from baked goods and beverages to snacks and confectionery.

“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 for Bakery at Kerry Africa. “These solutions are not just about managing cost; they support our partners in maintaining high product standards in a volatile market while building long-term resilience in their supply chains.”

Developed by Kerry’s global network of food scientists, the Cocoa Booster forms part of the company’s broader Cocoa Taste Solutions. These are designed to recreate the complex sensory experience of real cocoa by enhancing and layering flavour notes such as roasted, nutty, caramel, and smoky tones.

The result is a chocolate taste profile that remains indulgent and authentic, despite using significantly less cocoa powder.

The solution offers several advantages:

• Authentic taste: Maintains the rich chocolate flavour with reduced cocoa powder.
• Cost efficiency: Helps manage rising input costs and reduces dependency on fluctuating cocoa markets.
• Wide application: Suitable for use in biscuits, cakes, brownies, chocolate drinks, dairy products, and spreads.
• Expert support: Technical teams guide to help manufacturers transition without compromising on quality.

This innovation reflects Kerry’s commitment to more resilient and sustainable food systems. As input prices soar and cocoa remains a culturally significant ingredient across African markets, the company is positioning its Cocoa Booster as a scalable tool for reformulation.

“Our local teams have seen increasing demand for genuine cocoa taste, even as cocoa becomes more expensive,” said Figueira. “By combining global expertise with local market insight, we help brands reformulate intelligently, offering solutions that preserve quality while reducing reliance on raw cocoa. This localisation-first approach is one of Kerry’s strongest differentiators across the continent.”

For more details on how the Cocoa Booster can support your product development, visit Kerry’s website or contact the Kerry Africa team.