| | | | | News & Analysis on Chocolate, Candy and Biscuits | | SPECIAL EDITION | | Special edition: Surviving the cocoa crisis |
| | | Volatile cocoa prices have sent shockwaves through the chocolate industry, squeezing margins and exposing vulnerabilities across the supply chain.
Even major players like Mondelēz International and Hershey are feeling the impact, with rising costs affecting everything from sourcing strategies to retail pricing.
But in the face of adversity, innovation is accelerating. From boosting yields through climate-resilient farming practices to investing in sustainability initiatives that improve soil health and farmer livelihoods, the industry is exploring every lever to stabilise supply.
Biotech firms and CPGs are also stepping in, offering cocoa-free alternatives that mimic the flavour and functionality of chocolate using precision fermentation and plant-based ingredients. Meanwhile, efficiency gains are being unlocked through upcycling more of the cocoa pod – not just the beans – to reduce waste and create new value streams. Whether it’s through regenerative agriculture, smarter processing, or breakthrough ingredient technologies, brands are rethinking resilience as they navigate one of the most turbulent periods in cocoa’s history.
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