When demand for a commodity outstrips its supply, manufacturers must look for alternative ingredients to substitute into their products in order to maintain profit margins. Such has been the case in the chocolate industry during recent times.

The global cocoa deficit this year is expected to widen to 47,000 metric tons as diseases and replacement crops are leading to meager cocoa yields in Indonesia, Asia’s primary cocoa producing country.

Although there are reportedly sufficient market stocks for the remainder of the year, the increasing gap between global appetite and chocolate resources is causing cocoa price projections to continue to rise.

Fear not, chocolate lovers, for there’s a new ingredient in town. While cocoa butter has historically been preferred over cocoa butter equivalent (CBE) as a fat source in chocolate products, in the coming years the balance is projected to shift in favor of CBEs.

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