Olam Cocoa

Olam Cocoa
New Zealand House, 80 Haymarket
United Kingdom

+44 (0) 20 7389 6464

+44 (0) 20 7389 6465


bakery mixes and other bakery products; cocoa and cocoa products; fat replacers


A leading originator of cocoa beans, a globally leading cocoa processor, and the world’s foremost focused supplier of cocoa beans and cocoa products (cocoa powder, cocoa butter and cocoa mass), Olam Cocoa is a fully integrated cocoa business.

Cocoa beans are sourced from all major origins across Africa, Asia and South America, and Olam Cocoa’s portfolio of respected brands is spearheaded by deZaan, with its heritage of more than 100 years of excellence, as well as African origin brand Unicao, South American origin brand Joanes, the well-established Macao cocoa powders and Britannia confectionery and speciality fats brands, and the recently launched Huysman cocoa powder brand. Olam Cocoa has processing, refining and milling presence in the main cocoa producing countries, as well as in, or adjacent to, primary consumption markets in Europe, the Americas, and Asia.

Alongside a substantial operational infrastructure, Olam Cocoa recognises the clear responsibility to operate sustainably, Grow Responsibly and drive change by Re-imagining Agriculture. As one of the world’s leading suppliers of sustainable cocoa, Olam Cocoa is accelerating progress towards the goal of 100% traceable and sustainable cocoa volumes from its direct supply chain by 2020. 

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The deZaan product range is organised around the three key elements of consistency, quality and functionality (flavour, colour and performance in application) and the three ingredient categories of cocoa powders, cocoa masses and cocoa butters. These are available in a wide range of technically specific formulations that cover the entire spectrum of application possibilities, from dairy and bakery to beverages, ice cream, cereals and high-end chocolates. D11BK is the ideal black cocoa powder for perfectly balanced recipes. This is the first ever nib alkalised black cocoa powder that provides superior sensory properties and colour impact without any added sodium. D11BK offers the option for a substantial sodium reduction in recipes and the ability to produce health conscious products that support permissible indulgence trends in categories ranging from biscuits and muffins, to cereals, desserts and ice creams.

Articles On Food Ingredients First
Hands holding cocoa beans.


Ofi eyes transparency and traceability for driving sustainability impact for F&B sectors

02 May 2024 --- Developments in technology, including granular deforestation mapping, child labor monitoring and AI measurement tools, are accelerating progress toward ofi’s Cocoa Compass... Read More


COVID-19 updates

08 Feb 2022 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the... Read More


Confectionery and coffee: ofi predicts “amplified experiences” & “back to the source” to trend in 2022

22 Dec 2021 --- Ingredient supplier olam food ingredients (ofi) has revealed five top trends in the confectionery and coffee spaces it expects to dominate next year. The company believes that... Read More


Combating cocoa off-flavors: Molecular science unveils tell-tale compounds responsible

26 Apr 2021 --- Researchers have identified key odorants that chiefly contribute to off-flavors in fermented cocoa. They have now established maximum concentration levels to avoid the incorporation... Read More


Olam Cocoa backs launch of Twenty Degrees, a cacao business discovering single-origin beans from remote regions

19 Jan 2021 --- Twenty Degrees is a new specialty cacao business sourcing premium quality cacao beans from around the world. The venture is backed by Olam Cocoa and comes as the premium chocolate... Read More


Formulation solutions for plant based chocolate milks

15 Aug 2018 --- Wouter Stomph, from Olam Cocoa, spoke with FoodIngredientsFirst about its latest cocoa concepts and formulation solutions for plant-based alternatives within chocolate milk. The demand for plant-based proteins is being pushed up as more people look for a high protein diet and move away from animal-based proteins. The challenge comes with flavors and the technical aspects of the proteins. At IFT, Olam presented a pea-protein based chocolate beverage with pumpkin seed protein as well. Innovators used a dark red cocoa powder that Stomph describes as “really vibrant” and able to round off very well some of the bitter and off flavors linked to the pea protein. 


Sodium reduced cocoa powders for biscuit applications

21 Feb 2018 --- Olam Cocoa was showcasing its new dark cocoa powder without added sodium during ISM/ProSweets 2018. The experts in cocoa wanted to give clients an excellent tasting, dark-colored cocoa powder but with less sodium. Following a period of research and development, Olam Cocoa pioneers came up with the premium cocoa powder deZaan D11BK, which according to the company is the first ever nib alkalized, black cocoa powder that provides both intense cocoa flavor and very dark color, without added sodium. Speaking FoodIngredientsFirst during the show, Rinus Heemskerk, Global Head of Product Development & Innovation explained the key points about deZaan D11BK as well as leading trends within the cocoa category.