Ardent Mills® Dark Cocoa Replace Expands Growing Line of Cocoa Replacers 

While cocoa prices are forecasted to trend down in 2026, the drive to reformulate with low-cocoa or no-cocoa alternatives is still strong¹. Manufacturers are seeking out supply-stable innovations to help future proof their operations while protecting their margins and the products consumers love and trust.  

Ardent Mills worked with customers to address this challenge last year when we released our first cocoa replacer, Ardent Mills® Cocoa Replace (patent pending), a wheat-based, recognizable ingredient solution that replaces 25% of cocoa powder in cakes, brownies, cookies and muffins. Dark Cocoa Replace (patent pending) now adds to our line of replacers, giving customers a supply-stable ingredient solution for formulations requiring the deep color and flavor profile of highly alkalized dark cocoa powders.  

“CPG and bakery manufacturers are seeking out ingredient innovations that help them improve multiple facets of their business, from supply assurance and operational excellence to meeting consumer expectations for taste and texture,” said Angie Goldberg, chief growth officer, Ardent Mills. “Our customer-centered innovations focus on delivering in these areas. We are committed to creating ingredient solutions that provide measurable supply chain improvements while also delivering on what matters most to consumers.” 

Dark Cocoa Replace can replace up to 90 percent of highly alkalized cocoa powder in applications such as cakes, muffins, brownies, low-moisture cookies and even pumpernickel breads, where deep cocoa color is required, and helps customers better plan for a more stable product pipeline by reducing vulnerable reliance on cocoa. 

Consumer Tested and Validated 
“Our technical experts recognize the complexity of cocoa flavor and the challenges to replicate it in a replacement product,” said Goldberg. “Ardent Mills validated our line of cocoa extenders through comprehensive sensory trials with both trained panels and consumers, helping to reduce consumer resistance to reformulation.” 

Results from both sensory screening trials by highly trained sensory experts and from consumers demonstrated that both Cocoa Replace and Dark Cocoa Replace closely match cocoa powders in sensory experience and acceptability, making them viable alternatives to cocoa in baking applications². 

A Growing Conversation 

CPG brands are continuing to take a hard look at how they use cocoa in their formulations³. Economic factors, crop health and regulations will play a role in both the cost and availability of cocoa worldwide, making it unlikely that prices and supply will return to historical   “normal” levels in the next few years.  

A recent Food Navigator article⁴ highlighting the increasingly complex cocoa landscape noted that “advocates of alternatives   say they offer key advantages over conventional cacao: reduced carbon admissions, more reliable supply, and, in some cases, lower prices.” 

“Innovating solutions that help our customers formulate – or reformulate – with confidence is a core part of our approach to partnership,” added Goldberg. “Growing our line of replacers is just one way we’re working to help stabilize our customers’ businesses, collaborating to make them as resilient as possible.” 

You can learn more about Dark Cocoa Replace and Ardent Mills’ full line of replacers here.