Cocoa Powder Users Face Quandary
Excess cocoa butter limits powder supply despite demand:

Color alternatives exist for cocoa powder.

Published October 13, 2009 by Food Business News, page 26.

“Cocoa extenders from D.D. Williamson, Louisville, KY., may replace up to 50% of the cocoa powder when it is used as a color in such applications as baked foods, confectionery, and chocolate drinks, said Campbell Barnum, vice president of global marketing.

Caramel color when used alone may replace about 10% of cocoa powder, but using a higher percentage may bring about flavor issues, he said, Adding flour, milk powder and chocolate flavor along with the caramel color will create a D.D. Williamson cocoa extender that has been shown to replace up to 50% of cocoa powder.

Depending on the kind of caramel used and the kind of cocoa powder used, caramel color is two to six times darker that cocoa powder, Mr. Barnum said. The company uses Class 3 caramel color even though it is more expensive and lighter in color than Class 4 caramel color. Class 3 caramel color provides a redness that may more closely resemble cocoa powder, he said.”