Recoa – Natural Cocoa Powder Substitute
Recoa is ReenBio’s breakthrough natural cocoa powder substitute — a sustainable, bean-free ingredient that replaces conventional cocoa powder in a 1:1 ratio across all food and beverage applications. Crafted from alternative crops using advanced biotechnology, Recoa delivers the same rich colour, deep chocolate flavour, and functional performance as traditional cocoa powder — without a single cocoa bean.
As global cocoa supply faces mounting pressure from climate change, crop disease, and supply chain volatility, Recoa offers food manufacturers a reliable, cost-effective, and ethically sourced alternative that supports truly sustainable chocolatry.
Why Recoa?
- 1:1 Drop-In Replacement: Substitutes cocoa powder directly in any formulation at equal weight — no reformulation required
- Bean-Free Chocolatry: Made entirely from alternative crops, with zero dependence on cocoa beans
- Sustainable by Design: Produced from crops with a significantly lower environmental footprint than cacao farming
- Supply Chain Resilience: Eliminates exposure to cocoa price volatility and geographic supply risks
- Authentic Flavour: Matches the sensory profile of natural cocoa powder — colour, aroma, taste, and mouthfeel
- Clean Label: 100% natural, no artificial additives, allergen-friendly, and suitable for vegan formulations
Product Range
Recoa is available in four grades, each precisely matched to the cocoa powder variant it replaces:
- Recoa R1100 – Natural lightly processed substitute, equivalent to standard natural cocoa powder; ideal for general bakery, beverages, and dairy applications
- Recoa R3100 – Medium-intensity substitute with enhanced colour depth and flavour, equivalent to lightly alkalized cocoa powder; suited for biscuits, cakes, and flavoured milk drinks
- Recoa R5100 – Dark substitute with deep brown colour and rich chocolate notes, equivalent to Dutch-process cocoa powder; designed for confectionery coatings, premium biscuits, and ice cream
- Recoa R7100 – Ultra-dark, high-intensity substitute delivering bold colour and intense chocolate character, equivalent to extra-dark alkalized cocoa powder; for specialty and artisan applications
Applications
Use Recoa in any recipe or industrial formulation that calls for cocoa powder — simply substitute at the same weight:
- Chocolate and confectionery products
- Bakery: cakes, cookies, brownies, muffins, biscuits
- Hot and cold cocoa beverages, chocolate milk, flavoured drinks
- Ice cream, gelato, and frozen desserts
- Dairy products: flavoured yoghurts, chocolate spreads
- Nutritional bars, protein powders, and functional foods
- Compound coatings and chocolate-flavoured fillings
Technical Specifications
| Parameter | Recoa R1100 | Recoa R3100 | Recoa R5100 | Recoa R7100 |
|---|---|---|---|---|
| Colour (L* value) | 40–50 | 30–40 | 20–30 | <20 |
| pH | 5.5–6.5 | 6.5–7.2 | 7.2–7.8 | 7.8–8.5 |
| Fat Content | 10–12% | 10–12% | 10–12% | 10–12% |
| Moisture | ≤ 5% | ≤ 5% | ≤ 5% | ≤ 5% |
| Particle Size | ≤ 75 μm | ≤ 75 μm | ≤ 75 μm | ≤ 75 μm |
| Substitution Ratio | 1:1 | 1:1 | 1:1 | 1:1 |
Sustainability & Alternative Crops
Recoa is produced from carefully selected alternative crops that thrive in diverse agricultural environments — not dependent on the narrow tropical belt required by cacao cultivation. By sourcing from these crops, Recoa supports:
- Reduced deforestation pressure compared to expanding cacao plantation land
- Diversification of income for farming communities beyond cacao-dependent regions
- Lower water and land use intensity per tonne of ingredient produced
- Reduced exposure to cacao-specific crop diseases (e.g., Black Pod disease, Witches’ Broom)
Product Brochures
Download the technical brochures for each Recoa grade: