Cocoa

Cocoa plays a pivotal role in many food products because of its rich, complex flavor profile and functional properties.

It’s a primary ingredient in chocolates and chocolate-flavored items, including candies, truffles, cereals, and protein bars. Beyond its taste, cocoa’s natural brown color is often sought after in products like chocolate milk, ice creams, and baked goods.

Cocoa’s influence isn’t just restricted to sweets. In the dairy sector, it finds its way into products like chocolate milk, yogurts, and occasionally, cheeses. It even sneaks into savory foods, adding depth to dishes such as chili or certain meat rubs.

Cocoa butter, a product derived from the cocoa bean, is celebrated for providing a smooth texture and a luxurious mouthfeel, making it a preferred fat source in various food preparations. In the beverage sector, cocoa is a staple in hot cocoa mixes, mochas, and even some alcoholic concoctions. When formulating foods, the presence of cocoa can assist with binding, ensuring products maintain their structure.

However, food developers have to tread carefully when incorporating cocoa. The flavor of cocoa can differ based on its origin, potentially affecting product consistency. Working with a trusted ingredient supplier like North Central is critical to ensuring quality control.

Cocoa is one of hundreds of food processing ingredients we regularly supply to food companies, including:

• Arrowroot Powder
• Xanthan Gum
• Inulin 
• Maltodextrin
• Phosphates
• Soluble Corn Fiber

and more.