Your world-leading cocoa supplier that spans continents

We are a cocoa supplier that provide great natural cocoa ingredients to customers all over the world, working with partners across the supply chain to create indulgent treats for consumers and a positive future for cocoa. 

Brands we’re proud to call our own

The portfolio of our cocoa company includes both legacy brands and newer faces. All are market leaders that can meet your specific regional or global cocoa needs.

deZaan

deZaan

Founded on the banks of the Zaan River in the Netherlands, deZaan has spent more than a century setting standards for cocoa ingredient excellence. 

 

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Unicao

Unicao

Cocoa cakes, liquors and butters produced in Ghana and Côte d’Ivoire. Bringing the flavors of West African cocoa to the world. 

 

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Joanes

Joanes

A well-known Brazilian brand and the most traditional cocoa processor in the country, Joanes supplies cocoa ingredients to Latin American customers. Founded in 1946 in Salvador, Joanes has been a trusted cocoa ingredient brand in Brazil for generations, always certified by top food safety norms globally. Read more

Macao

Macao

Great value cocoa powders produced at our state-of-the-art milling facility in Spain using cocoa cake from the most sought-after origins. 

 

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Huysman

Huysman

Huysman supplies high grade cocoa powders to North American and Asia-based customers from our facilities in Illinois and Indonesia. 

 

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Britannia

Britannia

A wide range of specialty fats - including vegetable fats, and cocoa butter equivalents, improvers and substitutes. 

 

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Twenty Degrees

Twenty Degrees

As cocoa manufacturer we are building partnerships with farmers accross the world's most remote cacao growing regions to offer speciality cacao, unique flavour profiles and complete supply chain transparency. 

 

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Are you ready to try something new?

Our chefs and food scientists are always findings new ways to tantalize consumers’ taste buds. Work with us as your cocoa supplier to explore exciting flavors and textures, appeal to the health-conscious market, or go natural and clean-label.

Creating a positive future for cocoa

Cocoa Compass is our ambition to make the future of cocoa more sustainable. It sets challenging goals to tackle important issues facing the cocoa supply chain by 2030 within our cocoa company.

Putting Children First in Cocoa

As cocoa supplier we're working with our customers, partners, governments and farming co-operatives to co-create solutions to bring an end to child labor.

 

Find out what else we’re doing to make the future of cocoa more sustainable here.

Revolutionary sustainability insights platform

Using AtSource, cocoa customers can see exactly what’s going on in their supply chains, report accurately and create real change for farmers, communities and the planet. 

Cocoa Ingredient Innovation Stories

Chocolate and Confectionery gets a sweet surprise across Europe

Naveen Passani, Technical Category Manager for Chocolate & Confectionery, ofi

 

Last year, freak weather patterns, global inflation and war have caused supply challenges and increased confectionery prices. Yet demand across Europe remained resilient. While the tough economic backdrop has led consumers to cut back on discretionary spending, many see chocolate as an affordable luxury they’re unwilling to give up.

 

That means intense competition for manufacturers looking to attract consumers’ attention in this category. One way to succeed is by tapping into the desire for adventure and developing products that use exotic or unusual flavors. So, building on our research into the emerging flavor profiles crossing continents, here are three chocolate and confectionery trends to watch right now.

Egg-cellent Chocolate: Four trends we’re seeing in consumers’ Easter baskets

From conscious consumers seeking out organic and plant-based chocolate Easter treats to those that love indulgence and excitement, we’ve identified four trends to suit every taste.

Helping our customers find their perfect match this Valentine's Day

With consumers increasingly attracted to premium chocolate and confectionery products, sales for Valentine's Day are predicted to increase by 5% this year. And so, it's no surprise that there have been several new product launches and special promotions in the lead-up to February 14th, like Hershey's Kisses Chocolate Dipped Strawberry Candy, Gueisha Heart Shaped Boxes from Fazer and Ritter Sports’ Raspberry Rose.

Hot Cocoa: 4 chocolate and confectionery trends shaping 2023

Back in 2021, our cocoa innovation team predicted the trends that would take center stage in 2022. From consumers favoring environmentally focused brands, to the growth of premium products, functional ingredients, and a desire for exotic flavors - there was plenty to get excited about!

ofi wins Sustainability Innovation Award at Food Ingredients Europe

Cocoa Compass, ofi’s ambition to make the future of cocoa more sustainable, has won the Sustainability Innovation Award at this year’s Food Ingredients Innovation Awards in Paris.

Innovation baked in: four trends we’re seeing in baked snacks

By Tamara Vissers

 

Baked goods have long been popular with consumers looking for tasty, indulgent snacking. But the landscape is shifting as shoppers seek out new flavor combinations and nutritional benefits. To celebrate National Baking Week, here are four cocoa and nut trends I’m seeing in the bakery category right now – and what that means for developing new creations.

10 food and beverage trends to watch in 2022

ofi’s team of innovation and culinary experts unpacks some of the top food trends of the year across our portfolio of products.

 

Experts on ofi’s innovation team, based out of our customer solution center in Chicago, came together to share 10 food and beverage industry trends to watch in 2022.

ofi drives climate action in global cocoa supply chain

ofi (olam food ingredients), a global leader in naturally good food and beverage ingredients, says it substantially advanced towards the climate goals stated in its Cocoa Compass sustainability report 2020/21 – the year of COP26. In order to achieve the structural change required to have an impact at scale, the report makes clear that work on the ground in cocoa communities should be supported by international collaboration and regulation.

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Want to talk cocoa?

We’d love to hear from you. Get in touch today.