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Sensory Lab Showcases: Ciao Cacao! Indulgent by Nature, with Less Cocoa, Coffee & Nuts
Sensory Lab Showcases: Ciao Cacao! Indulgent by Nature, with Less Cocoa, Coffee & Nuts
Tackle volatile cocoa, coffee and nut supply with smart taste solutions that stabilise sourcing and raw material costs.
Cocoa, coffee and nuts are under pressure – from changing harvest conditions to rising and volatile raw material prices. Döhler invites you to discover how smart taste design can maintain indulgence while reducing dependence on these challenging raw materials. By leveraging nature-based taste modulators, impactful cocoa and coffee tonalities, and authentic nut-style profiles, we help you create recipes that keep the same sensory pleasure with less of the costly ingredients.
Join our session to explore real-life confectionery, bakery and plant-based drinks applications that deliver rich taste, appealing texture and a satisfying consumer experience – all while supporting more stable sourcing, optimised recipes and improved cost-in-use.
In partnership with
