Unleashing sensory and functional benefits to create new ingredients

At ofi, we are passionate about developing new ingredients and processing technologies to achieve the best quality combined with the lowest footprint.

Ingredient innovation with consumers

and our customers in mind

Two plates filled with nuts and chocolate condiments with a glass of milk on the side

Ingredient Functionality

Ingredient functionality, for us, is all about understanding what our ingredients add to the food matrix, in terms of their physical and chemical functionalities.  Agricultural products, by definition, are natural and will always have a slight degree of variance. Origin and growth process combined with post-harvest processing will help determine the functionality of our raw materials and our ingredients. Knowing that, we think alongside our customers about how they can best incorporate our ingredients in their end-applications and help them make their ideas and ambitions for new products real. 

Two people smiling and looking at red cascara samples

Natural & Clean Label

Winning the battle for market share starts with meeting our customer’s needs for great tasting, great looking products with an optimal mouthfeel. But great taste, snap and bite, with an appealing product color, do not always match the increasing consumer desire for fewer additives in their food products. This is why we are always looking for opportunities to develop natural ingredients without the use of additives to suit clean label applications. Our nut ingredients deliver incredible texture, taste and nutrition without any complex artificial ingredients. 


Several natural ingredients across our portfolio can help you recover missing elements like color and flavor. Take our spices – they can help formulators create a realistic, meat-like color in plant-based alternatives, all while maintaining a clean-label and adding to the overall flavor profile. And then there is cocoa. Cocoa powder can be used as a coloring agent in vegetarian/vegan products: deZaan Fresco Cacao F11FR is a non-bitter, mild cocoa powder that can be used to create fresh chocolate plant-based yogurts.


Another example is the development of our “TrueDark” cocoa powder, whilst staying away from color enhancing additives. And there is more. How we do it? If you work with us, we will share our darkest secrets! 

Lab technician standing in front of a machine

Health, Nutrition & Wellbeing Benefits

Across our portfolio, health and nutrition benefits – both long-standing and emerging – are a common denominator. The nutritional value of our nuts, the macro and micronutrients of dairy, the theobromine and antioxidants in cocoa and the health associations of many spices really form a wealth of opportunities for our customers.  We are always looking to see how these benefits can be protected and enhanced during the manufacturing process, whilst still tasting great.

Two people smiling and looking at red cascara samples

Valorization  & Upcycling 

With the world’s resources under pressure, we seek to get everything we can from our raw materials. Not only to create value for our farmers, but also to minimize greenhouse gas emissions. This often uncovers new and exciting opportunities. Our sweet and fruity cascara for instance, was developed out of coffee husks, which is the skin and pulp of the coffee cherry fruit. The ingredient is now used for beverage infusions and concentrates across multiple applications to meet the growing trend for healthy indulgence. 

Two plates filled with nuts and chocolate condiments with a glass of milk on the side
Ingredient Functionality
Two people smiling and looking at red cascara samples
Natural & Clean Label
Lab technician standing in front of a machine
Health, Nutrition & Wellbeing Benefits
Two people smiling and looking at red cascara samples
Valorization  & Upcycling 

Read ofi news

Press Release Mar 7, 2024
ofi’s net-zero ambition recognized at UK’s largest sustainable business awards

A new carbon monitoring tool developed by leading food ingredients supplier ofi and Google geo-spatial partner NGIS, has been recognized in the “Net-Zero Innovation of the Year” category at this year’s Edie awards, which celebrate sustainability leadership.


The tool is designed to measure carbon gains and losses across supply chains. It uses satellite imagery and machine learning to track changes in forest cover and carbon stocks at a granular level - down to the individual farm1. This data is helping ofi to identify areas at risk of deforestation and prioritize conservation efforts on cashew, cocoa and coffee suppliers’ farms and in sourcing landscapes.


Climate Action Manager at ofi, Dr Pedro Lafargue said: “We are delighted to be recognized for our innovative solution that is helping us monitor and measure GHG emissions and progress towards net-zero goals. Part of this is about driving transformational change in strategic landscapes which means keeping growing and retaining more trees on and around farms.


“Planting more trees is one of the ways to move towards net-zero, but carbon sequestration potential is highly dependent on tree species and farm typology. The tool allows us to assess the optimum level of planting for different farmers and farms so we can create more efficient agroforestry programs that maximize both yields and carbon storage.”


ofi’s customers, who are some of the world’s largest food retailers and manufacturers, can access results of the data-driven sequestration efforts in their joint supply chains via performance metrics on ofi’s sustainability management system AtSource. These insights can help them monitor and reduce their climate risk and meet science-based targets, as well as prepare for compliance with new EU rules and disclosures in relation to nature and climate risks.


The move by ofi to take carbon stock monitoring from a manual, desktop-based process to an integrated pipeline which leverages cloud computing, is allowing ofi to progressively scale this analysis across multiple commodities and regions – covering over 950,000 farms so far.


But Lafargue says that there’s a role for industry partners to play to scale up the innovation and progress towards net-zero at scale: “While the tool can help our customers quantify the ecosystem services provided to supply their ingredients and invest efficiently in better farming systems, we need them to recognize the efforts made by farmers to plant trees and maintain agroforestry systems with financial incentives, like annual premiums, to scale up these efforts over the long-term.”


Looking ahead, there is potential to take the tool beyond ofi supply chains to quantify carbon stocks and removals across entire production landscapes to provide better data for the industry on land use change and carbon removals. 


ofi was also a finalist in the Circular Economy of the Year award for using residual cocoa shells to fuel its cocoa factories2, where it produces its premium cocoa ingredients deZaan. The circular biomass boilers will reduce natural gas usage and CO2 emissions at ofi’s Koog aan deZaan facility in the Netherlands by 50% and in Mannheim, Germany, where it is believed to be the first cocoa shell boiler of its kind in the country, it will save approximately 8,000 tons of CO2 annually.


Discover much more about what ofi has to offer at ofi.com


Notes to Editors


1 The Carbon Sequestration Monitoring Tool combines data from ofi polygon-mapped farms and satellite data with machine learning techniques to build models in Google Earth Engine that calculate the total aboveground biomass (AGB) - vegetation above the soil, such as stumps, trees, and foliage and how much carbon is present in each plot.


2 https://www.ofi.com/news-and-events/press-release/olam-food-ingredients-turns-cocoa-shells-into-power-to-fuel-factory.html

Events Mar 6, 2024
Join ofi at Expo West 2024, March 14-16

Come connect with ofi at our booth at Natural Products Expo West 2024, the leading trade show in the natural, organic, and healthy products industry.  Stop by to discover our portfolio of nutritious and delicious ingredients and learn more about how we drive sustainability impact through collaboration and work directly with customers to create new recipes and better products.


This year our theme is Flavor Fusion where you can see if you are sweet or spicy as you explore our ingredients through creating your own trail mix. We’ll be featuring a variety of ofi ingredients from our spices, nuts, and cocoa portfolios along with highlighting some of our capabilities.


Visit us from March 14-16, at Booth #3887, Hall D at the Anaheim Convention Center in Anaheim, CA.

Articles Feb 14, 2024
The sweet treats and trends winning hearts this Valentine’s Day

Author | Madeline Bills | Cocoa Innovation Manager at ofi


Chocolate has long been synonymous with Valentine’s Day, with sweet treats a classic way to celebrate the season of love.

But Valentine’s Day is evolving, with Gen Z and Millennials redefining traditions.  Many consumers are choosing to celebrate this day with friends and family members, as well as significant others. In 2023, 40% of Gen Z and 20% of Millennials said they were planning to buy their friends a Valentine’s gift.[1] And what better way to do so than with cocoa?


As consumers change the way they celebrate Valentine’s Day – and who they celebrate with – there is an opportunity for manufacturers to develop new products.  From introducing more exotic flavors in confectionery to creating more experiential formats and expanding into new categories, we’re seeing companies inventing new ways for consumers to celebrate the season of love with those who matter most to them. At ofi we explore the top chocolate, confectionery and bakery trends shaping Valentine’s Day 2024 and how manufacturers can develop new offerings to win the hearts of consumers.


[1] Actually, Lots of Gen Z Would Rather Spend Valentine’s Day with Their Friends - YPulse

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