Olam Food Ingredients (OFI) is slated to launch these new single-origin cocoa liquors at ISM Cologne 2026 in response to manufacturer demand for artisan-inspired solutions that support industrial scaling. The range includes liquors sourced from the Dominican Republic, Uganda and Papua New Guinea, and combine craft-inspired batch roasting with advanced sensory mapping and tailored fermentation. The solutions will allow chocolate makers to effectively replicate the origin, complex-focused flavors that are desired but often difficult to achieve at scale.
Global Head of Cocoa Liquor Simon Brayn-Smith spoke on the single-origin cocoa liquors saying, "The challenge for chocolate manufacturers is producing true craft-quality flavour without compromising consistency. Our new range bridges that gap, bringing the depth and nuance of single-origin cocoa to industrial processes.”
What's Driving This Trend
- Single-origin Cocoa Expansion
- An increasing interest in single-origin cocoa presents opportunities for scaling nuanced flavor profiles to meet global chocolate demand.
- Artisan-flavored Industrial Products
- Combining artisanal methods with industrial production is gaining traction as manufacturers seek to enhance product uniqueness without sacrificing mass production capabilities.
- Sensory Mapping Innovation
- Advanced sensory mapping technology offers a pathway to maintaining consistent flavor profiles, even within large-scale chocolate manufacturing operations.
Who This Affects Most
- Specialty Food and Beverage
- This industry is poised for disruption with innovations that blend artisanal quality with scalable manufacturing processes.
- Cocoa and Chocolate Production
- Cocoa and chocolate manufacturing can capitalize on single-origin and craft-inspired approaches to satisfy a growing demand for premium products.
- Food Technology
- The food technology sector is facilitating new ways to marry traditional methods with modern advancements, influencing product development in complex flavor industries.
