Natural Brown Solutions to Offset Cocoa Reduction

Correcting Color Loss After Cocoa Reduction

From a shade standpoint, chocolate colors are not overly challenging. There’s a natural solution for just about every application where cocoa reduction could be a possibility.

Sensient’s Sienna™ fruit juice would offset color loss relatively easily in lighter brown shades of mainly baked and dry grocery goods, while industry innovations would close the gap on more of the complex applications like icing and cereals. Let’s look at some examples on bringing cocoa alternatives to life…
chocolate products

Fortunately, Sensient has a novel blue vegetable juice that works very well in this scenario, as well as a heat-stable beet.

There is one drawback to this approach.

If cutting back on cocoa in compound coatings or frostings and icings is a possibility for you, formulating with natural colors is a little more complex.

However, unique solutions are available.

Since an ice cream’s cocoa content provides the majority of its color, decreasing the cocoa matter would most likely change the overall appearance and color uniformity.

Developers can use natural browns like Sienna or simple blends of natural blues, yellows and reds to either darken the base or enhance color uniformity. Standard yellow carotenoids within a brown blend would require emulsification like Sensient’s Advanced Emulsion Technology (AET™) for optimal performance and stability, since they are inherently oil-soluble.

While we certainly hope science can help save the future of the world’s cocoa plants, food manufacturers have the option to lean on alternatives if necessary. If you are planning to partially or completely remove cocoa, the good news is there are natural color options to offset any changes to your product’s overall appearance.

Natural Brown Solutions to Offset Cocoa Reduction

Correcting Color Loss After Cocoa Reduction

From a shade standpoint, chocolate colors are not overly challenging. There’s a natural solution for just about every application where cocoa reduction could be a possibility.

Fortunately, Sensient has a novel blue vegetable juice that works very well in this scenario, as well as a heat-stable beet.

There is one drawback to this approach.

If cutting back on cocoa in compound coatings or frostings and icings is a possibility for you, formulating with natural colors is a little more complex.

However, unique solutions are available.

Since an ice cream’s cocoa content provides the majority of its color, decreasing the cocoa matter would most likely change the overall appearance and color uniformity.

Request a consultation today!

Related Articles

Natural Brown Solutions to Offset Cocoa Reduction

Correcting Color Loss After Cocoa Reduction

From a shade standpoint, chocolate colors are not overly challenging. There’s a natural solution for just about every application where cocoa reduction could be a possibility.

Fortunately, Sensient has a novel blue vegetable juice that works very well in this scenario, as well as a heat-stable beet.

There is one drawback to this approach.

If cutting back on cocoa in compound coatings or frostings and icings is a possibility for you, formulating with natural colors is a little more complex.

However, unique solutions are available.

Since an ice cream’s cocoa content provides the majority of its color, decreasing the cocoa matter would most likely change the overall appearance and color uniformity.

Request a consultation today!

Related Articles

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