Sustainable indulgence: Cocoa muffin without cocoa powder
Cocoa crisis and its impacts
As of 2025, global cocoa production has declined by approximately 11%. Climate change, particularly in West Africa, has played a decisive role in this decrease. (Mintel, 2024)In addition, the economic challenges faced by small-scale farmers have hindered agricultural investment. As a result, cocoa supply has tightened, prices hit a record high of $10,000 per ton in 2024, and availability has significantly decreased. (Mintel, 2025)
Consequently, food manufacturers are seeking alternatives that maintain taste and texture while also being cost-effective and sustainable. In cocoa-based bakery applications, ingredients such as malt are increasingly used to mimic the flavor, color, and texture properties of cocoa.
Innovative solution developed by Azelis Türkiye
The Azelis Turkey Food & Nutrition Lab Team has developed an innovative cocoa muffin formulation that contains no cocoa powder, yet delivers on color, taste, and texture. This advanced recipe meets consumer expectations while being optimized for both cost and sustainability.
This innovative muffin formulation offers a sustainable solution that meets both consumer expectations and technical requirements. Developed with Azelis Turkey’s expertise, it stands as a robust forward-looking alternative in response to the ongoing cocoa crisis—delivering a chocolate-like sensory experience with a more sustainable and cost-effective production model.
Consumer benefits of this formulation
• No compromise on taste or indulgence
• Easy to use and highly applicable
• Optimal cost efficiency
Technical features
• Excellent texture
• Satisfying cocoa-like flavor
Consumer benefits of this formulation
• No compromise on taste or indulgence
• Easy to use and highly applicable
• Optimal cost efficiency
Technical features
• Excellent texture
• Satisfying cocoa-like flavor
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Cocoa powder shortages stem from climate change, crop diseases, and fluctuating global demand, leading to price surges and limited availability. This has driven food manufacturers to explore innovative solutions like malt-based formulations, which offer a cost-effective and sustainable alternative while maintaining the expected sensory experience. In response to the growing scarcity of cocoa powder due to supply chain constraints and increased demand, alternative ingredients such as malt extract have been explored to replicate the characteristic taste, color, and texture of cocoa-based baked goods. This malt-based muffin delivers a deep, rich flavor with caramelized notes, a moist crumb, and a visually appealing brown hue—closely mimicking traditional cocoa muffins. The natural enzymatic reactions in malt contribute to an enhanced Maillard reaction during baking, improving the depth of color and flavor complexity.
Halal
Gluten Free
The formulation includes:
- Nutrava® Citrus Fiber Boost, which enhances moisture retention and volume, helping the product remain soft and moist. Combined with cocoa-replacement ingredients, it delivers excellent texture and flavor.
- Torrax™ XD-4 Dried which offers a partial substitute for cocoa powder and/or chocolate. Malt extract, with its rich aroma, caramelized notes, and deep color, successfully mimics the sensory attributes of cocoa-based products. In baked goods, its natural enzymatic activity enhances the Maillard reaction during baking, resulting in a deeper color and more complex flavor profile. It also enhances the appearance of standard cocoa powders, giving them a more premium look, while supporting clean label positioning.
Cocoa supply is under serious threat due to climate change, production challenges, and ethical concerns. This has sparked a widespread search for alternative solutions. While various approaches such as cell culture, malt-based formulations, and cocoa-free chocolates have been developed, many of these remain limited in scale or face commercialization challenges.
Azelis Türkiye Food & Nutrition Lab, however, has successfully overcome these barriers by developing a solution that is sustainable, commercially viable, and aligned with consumer expectations.
Contact us for more information!
Contact us for more information!
Sources:
Mintel. (2024). Ingredient watch: Cocoa. Retrieved July 10, 2025
Mintel. (2025, 24 Mart). The future of biscuits, cookies and crackers: 2025. Retrieved July 10, 2025