A new report by XploreMR studies the growth drivers, trends, restraints, and highlights of the cocoa powder. Presenting exclusive insights into the market from 2017 to 2026, the report projects that the market will witness significant growth during the forecast period. The growth of the market is primarily driven by the increasing usage of cocoa powder in regular diets and foodservice operations. Cocoa powder is the remaining mixture after the extraction of cocoa butter from cacao beans. As the demand for raw cocoa increases in the food & beverage (F&B) sector, the market is expected to register significant growth through the forecast period. Moreover, high preference from consumers is also instigating manufacturers to ramp up the production of cocoa powder, which will further boost the market revenue.
Rich Flavor and Health Benefits Spur Usage in Production of Chocolates & Confectioneries
Cocoa powder finds remarkable traction in the production of chocolate, chocolate confections, and syrup. The demand for cocoa powder is driven by an inclination for better flavor, color, and texture in the products. With cocoa powder being rich in flavonoids and several minerals, manufacturers are adopting it on a large-scale to leverage the benefits of flavonoids. Also, cocoa powder is believed to bolster the risk of heart attack and cancer, owing to a strong presence of antioxidants such as polyphenols. In addition to that, the cocoa powder helps in maintaining optimal blood pressure and cholesterol, prevents cognitive decline, reduces depression, and improves dental & skin health. Growing awareness regarding the health benefits coupled with the consumption of chocolate products is anticipated to shape the market growth through the forecast period. However, cocoa powder contains a toxic metal namely cadmium. European Union is planning to impose a limit of 0.6 µg of cadmium per gram of cocoa powder. Although the government in the U.S. did not limit cadmium in food products, the State of California has set a maximum allowable daily level. These restrictions are likely to limit the extensive usage of cocoa powder in food products.
Double-dutch Cocoa Powder Remains the Most Lucrative Product Type Among Chocolate Producers
Currently, the major types of cocoa powder being used are black cocoa, Double-Dutch Cocoa blend, triple cocoa blend, Bensdorp Dutch-Process Cocoa, Cocoa Rouge, and Natural Cocoa. Among these, Double-Dutch cocoa powder is expected to remain the most sought-out product-type owing to its dark color, smooth texture, and soft flavor, and the demand is expected to grow through the forecast period. Moreover, while the chocolate & confectionery, beverages, continue to channel the majority of sales, the adoption in pharmaceutical is anticipated to grow, backed by the nutritional composition of the cocoa powder.