Taste & color. Matched.
Designed to match the sensory profile of cocoa powder – so you reduce cocoa without changing the product experience.
Cocoa color and taste. Less dependency.
A single-ingredient replacer for cocoa powder – plug-and-play in your existing recipes.
Why Cocoa Booster
One ingredient.
One ingredient.
Multiple benefits.
High in fiber.
Around 69 g fiber per 100 g vs. ~37 g in cocoa powder, naturally rich in polyphenols.
Plug & play.
Use it in existing cocoa-powder applications without process changes. Less complexity for R&D.
One ingredient.
Taste, color, fiber and polyphenols from a single ingredient instead of a blend.
Cost saving.
Cocoa Booster enables up to 50% in cost savings compared with cocoa powder.
Why now?
Two pressures. One recipe.
For manufacturers of cocoa-based foods, supply risk and changing demand land on the same formulations.
~49%
of the world’s cocoa comes from
Côte d’Ivoire and Ghana*
Volatility is a structural problem
Almost half of the world’s cocoa comes from Côte d’Ivoire and Ghana – weather and harvest risks hit the whole market. Cocoa Booster lets you reduce the cocoa powder share in your recipe, and with it your exposure. Sourced in the EU, volumes and prices can be secured long-term.
Cocoa powder**~37 g
Cocoa Booster~69 g
Fiber is the new formulation brief
Consumers on GLP-1 medication eat smaller portions and choose more deliberately, with a focus on nutrient density and fiber. Replacing part of the cocoa powder raises the fiber content of a recipe while keeping its taste and color.
SourcesICCO · USDA FoodData Central
* Côte d’Ivoire 1.68 Mt and Ghana 0.60 Mt of 4.72 Mt world cocoa production, 2024/25 season. International Cocoa Organization (ICCO), Quarterly Bulletin of Cocoa Statistics ↗ and Annual Report 2024/25 ↗ (PDF).
** Cocoa powder: 37.0 g total dietary fiber per 100 g. USDA FoodData Central ↗, “Cocoa, dry powder, unsweetened”, FDC ID 169593. Cocoa Booster: Planet A Foods product data.
One ingredient instead of a blend
Replace cocoa.
Replace cocoa.
Not your whole recipe.
Until now, alternatives have largely been limited to carob, malt or multi-component blends.
“When we spoke to R&D teams, the message was consistent: they had tested alternatives, but existing powder extenders either brought an off-taste, matched only the color but not the taste, or came with added sugars and flavors. We set out to solve this with one ingredient that works in the recipe they already have – and adds fiber at the same time.”
Dr. Sara MarquartCo-Founder & CTO, Planet A Foods
Color profiles
Matched to your reference.
Three color profiles to match the cocoa powder you use today.
Need a different color or taste profile?
We co-develop Cocoa Booster to match your specific requirements.
Discuss your reference
Applications
Built for cocoa-powder applications.
Recommended share of cocoa powder replaced by Cocoa Booster. Reference points for R&D, not fixed recipes.
Cookies
Drop-in dough performance – no change to mixing time or baking temperature.
Muffins
Stable folding and consistent texture, batch after batch.
Sponge cake
A functional lift: supports egg-foam stabilization in fat-free batters.
Pudding creams
Processing, solubility and cooking behavior stay in line with expectations.
Fat-based cream fillings
A 50:50 blend with cocoa powder matches color and taste of the full-cocoa reference.
Drinks
Easy to incorporate: fine 40 µm particles dissolve readily in liquids – ideal for cocoa drinks and beverage powders.
Quick start
From first trial to scale in three steps.
Replace
Swap 50% of the cocoa powder in your existing recipe.
Keep
Leave process parameters unchanged at first.
Scale
Benchmark against your 100% cocoa reference, then increase the Booster share step by step.
Sensory check
- Color matches across the tested range
- Taste cocoa character stays pronounced at 50–70%
- Texture no process reformulation needed
Get in touch
Ready to put Cocoa Booster to the test?
Tell us about your application and current cocoa powder – we’ll come back with a sample and a starting point for your first trial.