Kerry has officially launched its Cocoa Booster at the East Africa Bakery & Pastry Expo and Bakers Summit 2025, the region’s premier baking industry showcase. The solution enables manufacturers to reduce cocoa powder usage by up to 30% in baked goods and other applications while maintaining the indulgent chocolate flavour that consumers love.
The launch comes as the global food industry faces a historic cocoa supply shortage. Yields in West Africa’s top cocoa-producing countries, Côte d’Ivoire and Ghana, have declined by 34% due to the cocoa shoot virus crop disease, poor soil health, and climate change. These two countries alone account for more than half of the world’s cocoa production.
In 2024, the global cocoa deficit was estimated at approximately 11%, with commodity prices more than tripling year on year. This has placed significant pressure on manufacturers across food categories, from baked goods and beverages to confectionery and snacks, as cocoa prices have surged by over 150% in the past year, reaching historic highs.
“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, Bakery, Kerry Africa. “These solutions are not just about managing cost; they help our partners maintain high product standards in a volatile market, while supporting long-term resilience in their supply chains.”
Kerry’s Cocoa Taste Solutions provides an immediate and scalable response to this crisis. Developed by Kerry’s global network of food scientists, the solutions are designed to replicate the complex flavour profile of cocoa by enhancing and layering notes such as roasted, nutty, caramel, and smoky tones. This enables brands to reduce cocoa powder usage without compromising on taste or quality.
The launch of Kerry’s Cocoa Booster reflects Kerry’s commitment to supporting more resilient and sustainable food systems. This innovation enables food and beverage manufacturers to respond quickly to global cocoa shortages without compromising on product quality. In markets across Africa, where cocoa is both a staple and a cultural touchstone, our local teams have observed a growing demand for authentic cocoa taste despite rising input costs. By combining global expertise with this local insight, we help brands reformulate intelligently, offering scalable solutions that preserve the depth and richness consumers love, while reducing reliance on raw cocoa. This localisation first approach remains one of Kerry’s strongest differentiators across the continent.
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