Plant-based trends proliferate for Olam Cocoa, while execs avert COVID-19 disruptions

17 Apr 2020 --- As the COVID-19 pandemic continues to wreak havoc across global sectors and markets, Olam Cocoa details how its navigating challenges within the cocoa supply chain. It’s critical to minimize potential disruptions as the delivery of some ingredients are at risk of being stunted by lockdowns and quarantine measures, which could leave the cocoa sector in turmoil. At the same time, plant-based innovation comes to the fore and Olam expects a growth in the snacking segment as consumers turn to at-home cocoa-based ‘comforts’ like baked goods and confectionery.

In an in-depth interview with FoodIngredientsFirst, Wouter Stomph, Head of North America Ingredients Development and Innovation, explains: “The safety of our employees, customers and consumers is of paramount importance to us. In the majority of markets where Olam Cocoa operates, the processing facilities continue to remain operational. With our global expertise and multi-origin supply chain capabilities, we are working with customers to minimize any potential disruptions on the supply or delivery of cocoa-based ingredients.”

“In our cocoa supply chain, we’re undertaking a number of measures across our global network to support the farmers and communities we work with. This includes COVID-19 awareness and education campaigns delivered through digital traceability apps in Indonesia and Brazil, as well as radio broadcasts to reach rural villages in countries like Nigeria and Cameroon,” Stomph continues. 

New challenges are also arising in the cocoa sector as new R&D is needed for optimizing plant-based products.Olam Cocoa is also supporting the efforts of frontline health workers in Ghana with a donation to one of the main medical facilities which includes medical-grade personal protective equipment (PPE), as well as N95 respirators and hand sanitizers. “In Côte d’Ivoire, we are providing sensitization posters and medical equipment to all the cocoa farming cooperatives in our network. We are continuing to explore further ways we can work with governments, industry partners and communities on the ground to provide additional support,” he adds. 

Plant-based growth expected
Additionally, new challenges are also arising in the cocoa sector as new R&D is needed for optimizing plant-based products, according to Stomph.

As more consumers take the decision to reduce their intake of animal products, for a combination of health, welfare and environmental concerns, Stomph sees potential for the company. “We’re increasingly seeing customers coming to us asking how they can best use cocoa ingredients to create plant-based products that will cater to this rising demand,” he notes. Sales of milk alternatives have increased across the US, UK and Europe, as have launches of plant-based snacks, he says. 

“I can only see this continuing as more consumers start to opt for plant-based alternatives. We’ll also see an increasing number of products blending multiple plant-based ingredients, for example, some of our customers are now looking to use pea protein to add a nutritional hit to a plant-based snack.”

When it comes to overcoming technical challenges in the plant-based segment, Stomph details that many assume it’s a case of finding one cocoa ingredient to match one type of plant-based alternative. “But when it comes to milk alternatives, we realized that there is actually a significant variation,” he explains. “One almond milk might have a completely different taste and texture profile to another. Instead, what we can do is categorize alternative milks by their flavor attributes in order to find the cocoa powder to match them.” Olam Cocoa has spent the past year developing a tool that does just that, he adds. 

Some cocoa ingredients may work better than others when it comes to plant-based milks. “It really depends on the flavor profile of the milk,” says Stomph. “For the subtle milky and nutty notes in an oat-based drink, the soft chocolate flavor of a light alkalized powder like deZaan D11A or a or non-alkalized powder like deZaan TrueDark would work best. By contrast, for earthier tastes like pea or hemp, the intense chocolate flavor of red alkalized cocoa powders like deZaan D11R will help balance out the earthy notes from the milk alternative,” he affirms. 

The popularity of different plant-based alternatives varies across different markets. As consumers are becoming more conscious of the water footprint of some of the nut-based milks Stomph has noticed a “big increase in interest in oat-based drinks from our customers, with lots of them looking at how they can create chocolate-flavored versions.” However, oat-based products remain “niche” for the moment, he states. 

Meanwhile, the increase in demand for plant-based alternatives plays into the wider consumer trend for snacks which not only taste great, but also provide health benefits, highlights Stomph. “We’re increasingly seeing plant-based alternatives intersect with other health trends, such as low-sugar and clean labeling, putting pressure on manufacturers to find creative ways to make products that are lower in sugar and salt while still delivering the strong, rich flavor impact that appeals to consumers. This is where cocoa ingredients can help, by adding sweetness and masking the off notes of some sugar and plant-based alternatives,” he comments. 

Yogurt alternative applicationsThe popularity of different plant-based alternatives varies across different markets, says Olam Cocoa.
Another area that Olam Cocoa is looking to support customers on is yogurt alternative applications, where often, the bitterness of the cocoa doesn’t combine well with the acidic flavor notes of the yogurt alternative, meaning the product becomes too bitter. “We’ve worked on a solution to this issue with a specific cocoa powder type suitable for use in yogurts or other low pH food products. deZaan Fresco Cacao F11FR is a non-bitter, mild cocoa powder with a bright color that will bring fruity and mild cocoa notes to soy yogurts. It makes it possible to create fresh chocolate plant-based yogurts without any associated bitterness,” states Stomph. “However, for yogurt alternatives not every base is the same,” he highlights. 

“We’re continuing to focus on helping customers to find the right cocoa ingredients for their plant-based alternatives, using the flavor profile tools we’ve spent the past year developing. Our innovation teams across the world are also supporting customers on other plant-based applications,” Stomph explains.

One example is ice cream, where cocoa ingredients can play a big role in both the taste and texture needed to replicate dairy ice creams, with cocoa powders adding flavor and cocoa butters adding creaminess. “Additionally we are continuing to focus on natural developments,” he concludes. 

By Elizabeth Green