Amid a deepening global cocoa supply crisis, Kerry Group has officially launched its innovative Cocoa Booster at the East Africa Bakery & Pastry Expo and Bakers Summit 2025 in Nairobi. This new solution is designed to help food manufacturers reduce cocoa powder use by up to 30% in baked goods and other applications—without sacrificing the rich chocolate flavour consumers demand.
The timing of the launch is critical. Global cocoa production has been severely impacted by the cocoa swollen shoot virus, worsening soil conditions, and climate change—particularly in West Africa’s Côte d’Ivoire and Ghana, which produce over half of the world’s cocoa. As a result, cocoa yields have dropped by 34%, and prices have skyrocketed by more than 150% over the past year.
Kerry’s Cocoa Booster is part of a broader suite of taste solutions developed by the company’s international team of food scientists. These solutions replicate cocoa’s complex flavour using roasted, nutty, caramel, and smoky notes, enabling brands to maintain product quality while reducing reliance on increasingly scarce and expensive raw cocoa.
“This solution is both practical and strategic,” said Leonel Figueira, Kerry Africa’s Business Development and Technical Lead. “It addresses immediate cost concerns and strengthens long-term supply resilience for our partners.”
In addition to cost savings, Cocoa Booster is highly versatile. It can be used in biscuits, cakes, brownies, chocolate drinks, dairy products, and spreads. Kerry is also providing formulation support to manufacturers navigating the transition.
The innovation reflects Kerry’s commitment to sustainable nutrition and resilient food systems. By merging global expertise with local insights, Kerry is helping African manufacturers meet rising consumer demand for authentic chocolate taste despite challenging market conditions.
