ESG
Resource scarcity: confectionery
Background
Cocoa butter, vital for the production of chocolate, is an extract of cocoa beans, which are a scarce resource. About 75% of the world’s supply of cocoa beans comes from Africa, where deforestation rates are twice that of the rest of the world.
Key impacts include loss of biodiversity, climate change acceleration, disruption of the water cycle, soil erosion and degradation – not to mention its negative effects on indigenous and local communities.
Despite strict regulations being introduced, an estimated 40% of cocoa plantations are located inside protected areas, which suggests that nearly 17% of the world’s yearly cocoa output is produced illegally.
Insight
For more cocoa scarcity insights, see this article from March 2024
Customer pain
This situation places a pressing demand on chocolate manufacturers to explore ways to lower the cocoa butter content of their chocolate.
But how? The challenge is to reduce cocoa butter content while not compromising the quality, taste and appearance of their chocolate in any way.
If they don’t, they risk causing serious damage to their business and their brand.
Customer gain
Palsgaard makes it possible for chocolate manufacturers to significantly reduce the cocoa butter content of their chocolate without making a single compromise on quality, taste and appearance.
In doing so, they can demonstrate that they are taking positive action in protecting harvests of a scarce resource.
This can play a substantial role in their overall ESG efforts and contribute to a stronger brand image for employees, consumers, investors and other stakeholders.
Feature
Emulsifiers twice as effective as lecithin in substituting the rheology effect of cocoa butter, with no functional dosage limitation
Benefit
Up to 3% cocoa butter savings
Value
Up to 300 tons of cocoa butter saved for every 10,000 MT of chocolate produced
Value
Reasons to believe
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Reduction of cocoa butter content by up to 3% while retaining taste and appearance properties
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Functionality and performance proven in rheology testing
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Uniformity and functionality documented on every batch’s certificate of analysis, reducing further wastage from production quality fluctuations
Value
Improved ESG profile and brand image
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By reducing the amount of cocoa butter used in the recipe, you will lessen the strain on this scarce resource
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Proof of positive action by a brand committed to doing what they can to lower the footprint of their chocolate
HEADLINE HEADLINE
FEATURE
Twice as effective as lecithin in substituting the rheology effect of cocoa butter
BENEFIT
Up to 8% cocoa butter savings compared to chocolate not using lecithin
(up to 4% savings compared with lecithin)
Objection handling
OBJECTION 1
“Environmental and sustainability initiatives are usually costly. This sounds expensive.”
SUGGESTED ANSWER
Cocoa butter is one of the most expensive ingredients in chocolate. By lowering its content in your chocolate – and optimising efficiencies and reducing wastage in your production – you will make significant production cost savings.
Objection handling
OBJECTION 2
"Surely if we use less cocoa butter then the quality of our chocolate will change”
SUGGESTED ANSWER
Products like Palsgaard® AMP 4455 are developed specifically for chocolate production and have proven – in extensive tests and many years of usage in chocolate production – to give no noticeable changes in quality or mouthfeel. Our application specialists will collaborate with your teams to optimise recipes and even help develop new ones to ensure you find the perfect balance for your chocolate products.
Objection handling
OBJECTION 3
"I’m not aware of the specific areas of focus in our ESG strategy, so this might be irrelevant”
SUGGESTED ANSWER
Even if resource scarcity isn’t part of your ESG strategy, by reducing the cocoa butter content of your chocolate, you will positively impact your carbon footprint, which is a positive story to tell your colleagues, investors or journalists.
Downloads
ESG
Resource scarcity:
confectionery
VALUE PAPER
