Cocoa butter scarcity is real, but so are the solutions. With decades of expertise in cocoa butter alternatives, our confectionery experts help brands reformulate without compromise. Whether you're replacing fully, partially or adjusting your product mix, we're here to make indulgence work. Let’s see what can be for the future of confectionery.

Cocoa butter prices are surging, and pressure on margins is growing. At the same time, your customers still expect indulgence: silky textures, glossy coatings, rich centers. That’s why many confectionery producers are reformulating. With Bunge’s fat systems, you can replicate the sensory experience of cocoa butter while lowering costs, improving sustainability and gaining flexibility in your recipes.