- Cocoa Powder is made from roasted cocoa beans.
- It contains antioxidants, minerals and vitamins and is hygroscopic.
- Cocoa Powder is used in the production of cookies, cakes, desserts, cocoa drinks and ice cream.
- It is expected that the production of products based on Cocoa Powder will grow rapidly due to its popularity among consumers and its versatile use in the food industry.
Cocoa is extremely popular all over the world. In powder form, it becomes an even more versatile and valuable ingredient used in the manufacture of many products, especially in the food industry. In this article, we take a closer look at this fascinating raw material, its use in the food industry, the benefits it offers manufacturers and consumers, and the market outlook for Cocoa Powder. Be sure to read on!
How is Cocoa Powder made?
Cocoa Powder is made from cocoa beans. During the manufacturing process, the cocoa beans are dried and then roasted. After roasting, the beans are ground and then pressed to separate the fat (cocoa butter) from the rest of the mass. Finally, the mass is ground into a very fine powder.
Cocoa Powder can be natural and alkalized. Alkalized Cocoa Powder has different properties than natural. It is obtained when the cocoa mass is treated with an alkaline agent such as potassium or sodium carbonate.
Cocoa Powder – properties
Cocoa Powder is a unique product that offers numerous health benefits and excellent industrial uses.
Here are the main benefits of cocoa powder:
- rich in antioxidants: Cocoa Powder is a source of powerful antioxidants, such as polyphenols, which help fight free radicals and prevent oxidative stress.
- mineral content: Cocoa Powder provides minerals such as magnesium, iron and zinc, which are essential for the proper functioning of the body.
- hygroscopicity: Cocoa Powder can help maintain the consistency and quality of products due to its ability to absorb moisture.
- loosening agent: Natural cocoa in powder form in combination with Sodium Bicarbonate (baking soda) acts as a loosening agent – alkaline soda requires an acidic agent, namely cocoa, to loosen products.
Natural Cocoa Powder vs. Alkalized Cocoa Powder
Natural Cocoa Powder and Alkalized Cocoa (also known as Dutch Cocoa) differ mainly in taste, color, chemical reactions and uses. Natural Cocoa Powder has a brown color, while Alkalized Cocoa Powder usually has a darker, almost black color. Also, Natural Cocoa Powder has a more intense bitter taste and more valuable nutrients, while alkalized cocoa is milder in taste.
Both types have fairly similar uses, although it should be noted that the confectionery industry uses Natural Cocoa Powder in recipes that include baking soda. Alkalized Cocoa, on the other hand, is more often used in combination with baking powder.
Cocoa Powder in the food industry
Cocoa Powder, both natural and alkalized, is used by companies in the food industry to make a variety of products. It is added to cakes, pastries and desserts to give them an intense chocolate flavor and dark color. In addition, it is also used in beverages, as it is the main ingredient in cocoa drinks. Cocoa Powder is also used in the production of ice cream – it gives it not only color, but also a unique taste and texture.
Market for Cocoa Powder
The cocoa beans from which Cocoa Powder is made are grown mainly in countries near the equator, as the cocoa tree needs moisture and high temperatures to grow. Three countries – Côte d’Ivoire, Ghana and Indonesia – account for about 70% of the world’s cocoa bean production. Other important cocoa-growing countries are Brazil, Cameroon, the Dominican Republic, Ecuador, Mexico, Nigeria and Peru.
Cocoa Powder – market outlook
According to reports, the global Cocoa Powder market was valued at $4488.4 million in 2022 and is expected to grow to $5543.6 million by 2029.
The manufacturing of Cocoa Powder-based products is expected to grow rapidly over the forecast period, as it is extremely popular among consumers across the globe. Its versatile use as an ingredient in the food industry is driving the demand in the market. Europe is expected to play an important role in the global Cocoa Powder market – the demand for chocolates and its use in various bakery and confectionery products has increased, leading to greater demand for cocoa powder. This in turn is likely to accelerate the growth of this market in the near future.
Also important for the growth of the Cocoa Powder market is its health-promoting properties. The use of Cocoa Powder in the pharmaceutical sector is increasing as it contains many minerals that are important for the human body. With this new application, the global Cocoa Powder market is expected to grow.
Want to know more about the trends in the plant-based products market? Read our article!
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