A sunflower-based cocoa extender — use less real cocoa, keep the indulgent taste.
Source: Planet A Foods.
Overview
Cocoa is under record price volatility and, increasingly, EUDR-driven due-diligence requirements on its supply chain (a compliance area for your legal team to confirm against your own sourcing — not a conclusion we make here). Cocoa Booster replaces a share of real cocoa with a fermented, sunflower-based extender, giving manufacturers a lever to dial down cocoa exposure without losing the taste.
How it works: it comes as a palette of shades — resembling natural, alkalized, highly-alkalized and black cocoa powder — so you can match the exact colour and taste your product needs, dropped in without reformulation drama.
Why Cocoa Booster
Every kilo of real cocoa you replace is a kilo insulated from price volatility and cocoa-specific EUDR compliance exposure (flagged as a factor to weigh, not a legal determination).
A shade-matched, drop-in extender — natural through black — so it moves at the speed of your recipe, not a reformulation project.
Sunflower-based rather than 100% tropical cocoa — a lower footprint per kilo, without a health or nutrition claim attached.
The Cocoa Booster palette
Resembles natural cocoa powder — a warm, reddish cocoa brown.
A Dutch-process look — smoother, deeper brown.
Darker still, for intense colour and a rounder, mellow taste.
Deep near-black — for dark sandwich cookies and dramatic colour.
Focus product in development — variants and specifications are indicative.
One booster, a full palette
Applications
Where it's used
Why Cocoa Booster
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Request a sample, or talk to our team about your application.
