Webinar: Tackle cocoa crisis with Springer® Signature
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Discover the future of cocoa – Watch our webinar!
The cocoa crisis is reshaping the food industry, impacting both manufacturers and consumers alike. As cocoa prices soar and supply chains face disruption, food manufacturers must find innovative ways to maintain product quality and affordability.
At Biospringer by Lesaffre, we understand these challenges. That’s why our experts Bénédicte Petton,EMEA Marketing Director and CSR Responsible, and John-Patrick SHARPE,Global Food Application Engineer,hosted an exclusive 45 minutes webinar.
They discussed the impact of the cocoa crisis, the complexities of reformulation, and how our yeast-based solutions can help food manufacturers adapt.
In this session, they share valuable insights, real-world case studies, and best practices for successfully reformulating cocoa-based products. If you’re looking for practical strategies to navigate the cocoa crisis, this webinar is essential viewing.
What you’ll gain:
A clear understanding of the current cocoa crisis and its impact on the food industry
Practical reformulation strategies using yeast-based solutions
Case studies demonstrating successful cocoa powder reduction
Actionable insights to future-proof your cocoa-based products
FILL IN THE FORM TO WATCH THE REPLAY
Part 1: Understanding the cocoa crisis and its impact
To kick off the webinar, Bénédicte Petton, EMEA Marketing Director,explores the current cocoa market.
The industry is facing an unprecedented crisis caused by climate change, poor harvests, and increasing global demand—factors that have driven cocoa prices to record highs and created uncertainty in supply chains.
As cocoa becomes more expensive and less accessible, food manufacturers must make tough decisions: raise prices, adjust formulations, or seek alternative solutions. Consumers are also feeling the impact. Higher cocoa costs force brands to either increase retail prices or reformulate recipes, both of which influence purchasing decisions. As a result, food manufacturers are actively searching for alternatives that preserve the sensory appeal of cocoa-based products while maintaining quality, texture, and brand reputation.
Part 2: Reformulation challenges and Biospringer’s innovative solution
Next, John-Patrick Sharpe,Global Food Application Engineer,dives into the challenges of reformulating cocoa-based products.
Cocoa powder plays a crucial role in delivering flavor, color, and texture. Reducing or replacing it can result in off-notes, loss of richness, and changes in consumer perception. Therefore, finding a high-quality, natural alternative that replicates cocoa’s key properties is essential.
At Biospringer by Lesaffre, we offer yeast-based ingredients that help manufacturers reduce cocoa powder while maintaining the indulgent qualities of their products. Our solutions enhance taste, balance flavors, and provide a clean-label approach, ensuring consumer satisfaction. Whether used in baked goods, confectionery, or beverages, our ingredients help brands optimize costs without compromising on quality.
Don’t miss this opportunity to stay ahead in the market and find solutions tailored to your needs.
This webinar is packed with expert insights, real-world case studies, and best practices to help you navigate the cocoa crisis and successfully reformulate your cocoa-based products.
