New Cocoa Powder Alternative Offers More Fiber
The ingredient, which launches in 2027, aims to help manufacturers stabilize supply chains while increasing fiber content.
Updated on Oct. 27, 2026 in Vegetarian
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Planet A Foods has unveiled Cocoa Booster, a single-ingredient cocoa powder alternative designed for use in bakery items and desserts. The ingredient aims to help food manufacturers manage costs and supply chain risks when finished products launch globally in early 2027.
Why it matters
This alternative allows for the potential reduction of dependence on West African cocoa harvests while offering a higher fiber profile than traditional cocoa. For consumers, it represents a shift toward more resilient food sourcing and fiber-rich ingredients in processed goods.
The ingredient delivers 69 grams of fiber per 100 grams, nearly double the 37 grams found in traditional cocoa powder. While the technology platform is already utilized in 230 products across 12 countries, the specific composition of this new ingredient remains undisclosed.
The players
Planet A Foods
A food technology company based in Munich that develops sustainable alternatives to traditional agricultural commodities.
The details
Cocoa Booster is engineered to mimic the taste and color of traditional cocoa while functioning as a direct swap in recipes without requiring manufacturers to alter their processing parameters. Depending on the application, it can replace cocoa powder by 30% to 100%, offering a versatile tool for creating puddings, fillings, and baked goods. Because it is sourced and produced within the EU, it provides a localized supply option that is entirely allergen-free.
Timeline
Q1 2027: Expected international launch of the first finished products containing the ingredient.
Health Landscape
This development emerges against the backdrop of significant volatility and supply constraints in West African cocoa harvests. It marks a broader industry trend of utilizing food technology to create resilient, regionally sourced alternatives to traditional agricultural commodities.
While this ingredient focuses on manufacturing efficiency and fiber content, consumers should continue to review food labels for overall nutritional quality. The fiber density of the final product may change, so those monitoring dietary fiber intake should stay alert for updated product packaging in 2027.
The takeaway
Cocoa Booster represents a shift toward more stable, fiber-rich alternatives in the food industry. Readers interested in their food's origins can monitor how companies label these new ingredient substitutions on packaging over the coming years.
Further reading
Learn more about the latest innovations in Vegetarian food production.
Source note: This article includes information reported by Foodingredientsfirst.
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