SUSTAINABLE AND ETHICAL COCOA SOURCING
WHY “MORE COCOA” IS NO LONGER THE MEASURE OF PREMIUM
chocolate
Cintia Nishiyama, Global Category Lead for Bakery, Bars and Confectionery Taste at IFF, tells Kennedy’s Confection Editor Kiran Grewal how cocoa is evolving into a multi-dimensional sensory experience led by texture, emotion and design-led flavour rather than simple cocoa percentage.
K
ennedy’s Confection was offered an exclusive look at IFF’s latest thinking on cocoa, following the publication of its new resource
exploring key category trends and the role of flavour technologies in chocolate innovation. With cocoa prices rising and supply tightening, the material provides a timely lens on how brands can rethink indulgence and formulation strategies and is further supported by IFF’s recent commentary on cocoa in the context of global tariff pressures. We speak to Cintia Nishiyama, Global Category lead for Bakery, Bars and Confectionery Taste at IFF to find out more:
Your Cocoa Dream Journal frames cocoa as an emotional and sensory experience rather than just an ingredient. At a time when consumers are seeking moments of indulgence more than ever, how is the role of cocoa evolving across baked goods and dairy categories? Indulgence is shifting from “more cocoa” to more dimensional cocoa. Consumers still seek that instant hit of celebration, but they increasingly reward products that deliver layered experiences—roasted depth, controlled bitterness, creamy sweetness and lifted top notes that make a bite feel intentional and memorable. The Cocoa Dream Journal reflects this
16 • KENNEDY’S CONFECTION • MARCH 2026
evolution. We don’t design cocoa as a single note; we design the sensory journey—body, depth, linger, and emotional payoff. This allows brands to hold a premium position even as cocoa markets fluctuate, by delivering richness and character through design, not just percentage.
We’re seeing strong demand for premiumisation across chocolate, even as the market faces volatility. What does “premium” mean in chocolate today — is it flavour intensity, provenance, texture, storytelling, or something else entirely? Premium today is an orchestrated experience. Fermentation is the primary factor influencing cocoa's flavour profile. By analysing the characteristics produced during fermentation, distinctive profiles can be developed. This approach ensures a controlled intensity, achieving balanced roasted and creamy notes that are intentional rather than overwhelming. Additionally, the narrative surrounding these products remains authentic and purposeful, encompassing principles such as circularity and the use of upcycled ingredients, all reinforced by quality by taste. Our portfolio reflects this multidimensional definition. From classic cocoa tonalities and reaction flavours that emulate roasting complexity, to upcycled elements that reinforce responsible design, we enable brands to deliver
Cintia Nishiyama
premium experiences that balance indulgence, values, and resilience —without compromise.
The Journal highlights tension between consumers seeking indulgence while also being more selective and value conscious. How can brands elevate sensory appeal and perceived quality without relying solely on higher cocoa content? The two most important factors are precision flavour design and texture-first mouthfeel. By using taste modulation to smooth rough edges, enhance perceived sweetness, and increase creaminess—along with careful layering of cocoa notes and vanilla combinations—we can create a “bigger chocolate” experience even with lower cocoa content, all while maintaining a premium quality. This approach protects costs while preserving
the cues consumers associate with premium: depth, balance, and satisfaction.
Beyond flavour, cocoa contributes colour, mouthfeel, richness and emotional cues. From a technical perspective, which of these elements are most critical to delivering a premium chocolate experience — and which are most difficult to recreate or enhance? Mouthfeel and body are the most critical—and the hardest to replicate. In blind tests, these attributes are most strongly linked to premium
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