Meeting Cocoa Challenges with NactaChoc
New Products
28th July 2025
The cocoa industry is at a turning point.
In 2024, global cocoa production fell by 11% due to declining harvests, extreme weather, and logistical disruptions. The result? Rising prices, limited supply, and growing uncertainty for food manufacturers.
Meanwhile, consumer demand for cocoa-based indulgence remains strong, alongside a growing focus on sustainability. Today’s consumers expect ethical sourcing, lower environmental impact, and clean-label alternatives—without sacrificing taste or texture.
Our 2025/26 Annual Trend – Ingredient Challenges looks at existing product development and how we support you through obstacles such as sustainability and HFSS. Visit our Trends page for more information or to book a presentation
Cocoa Insights
- 20% of new global F&B launches in 2024 included cocoa ingredients
- Europe led with 47% of these launches, while Middle East & Africa showed the fastest growth at +20% CAGR (2023-2024)
- 65% of these cocoa-based innovations are in the bakery and confectionery categories.
Source: Innova, ICCO
Our Answer
NactaChoc: From Cocoa Reduction to Cocoa Replacement
To support manufacturers in this changing landscape, Nactarome created NactaChoc—a cost-effective, high-performing range that replicates the flavour, texture, and colour of cocoa-based treats without full reliance on cocoa powder.
NactaChoc Original & Deep Dark: Total Cocoa Replacement
NactaChoc offers a natural, sustainable solution to cocoa volatility, enabling full cocoa substitution with up to 33% cost savings—without compromising indulgence.
- Made with Royal Buisman caramelised ingredients
- Powder format
- Contains natural flavours and colouring foodstuff
- Fully customisable across applications
- 100% cocoa replacement
- Sustainable and cost-stable (European-sourced raw materials)
Award-Winning Innovation
NactaChoc won the Jury Prize at the 2025 Djazagro Trade Show, recognised for its sustainable and forward-thinking approach. Our product is easy to integrate across bakery, confectionery, and dairy products, allowing for minimal reformulation and maximum flexibility.
A heritage of expertise with Royal Buisman
Since 1867, Royal Buisman has specialised in natural caramelised ingredients used by both local producers and global brands. Every day, more than 100 million consumers enjoy food and beverages containing Royal Buisman products.
This expertise is built in to our NactaChoc solutions, leveraging caramelised sugar to enhance both natural and alkalised cocoa powders by:
- intensifying chocolate and cocoa flavour
- reducing sour notes
- adding roasted, bitter, and coffee-like notes
- enhancing aroma and rich colour (warm red and brown)
- adding body and complexity
For partial cocoa replacement, Royal Buisman caramelised sugars deliver a roasted profile that complements cocoa, while reducing cost and usage:
- Up to 25% cost reduction
- Up to 35% cocoa reduction
- Ideal for soft baked goods and RTD products
- Naturally derived and label-friendly (Formulation support required for balance)
Why Partner with Nactarome?
- Flavour excellence backed by consumer insights
- Expert technical and formulation support
- Resilient, sustainable alternatives to stay competitive
Facing cocoa challenges? Let’s co-create the future of indulgence!
Contact us: info@nactarome.com
