Unlocking New Possibilities Beyond Cocoa Butter

The confectionery world is facing a cocoa butter scarcity. But Bunge, backed by decades of experience in cocoa butter alternatives, offers solutions to help brands maintain their commitment to indulgence. Whether you need to fully replace cocoa butter, partially substitute it, or adjust your product mix, our confectionery experts can guide you through reformulation without compromising on taste or quality. Partner with Bunge to ensure the future of confectionery remains delectable.

Here's how Bunge can help you navigate the cocoa butter shortage:

• Expertise: Bunge possesses extensive knowledge of cocoa butter alternatives, ensuring your products retain their indulgent qualities.
• Customized Solutions: Whether you need full or partial replacement, Bunge tailors solutions to your specific needs and product formulations.
• Innovation: Bunge is dedicated to creating a sustainable and delicious future for confectionery, helping you adapt to changing market conditions.
• Partnership: Bunge collaborates with you, offering support and guidance throughout the reformulation process.

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.