Press Release

    Olam Cocoa launches new business for professional chefs, bakers and pâtissiers

    Press release


    Olam Cocoa has today announced the launch of Olam Cocoa for Professionals, a new business which will make its premium deZaan cocoa powders available to restaurants, caterers, and patisseries for the first time.   

    deZaan cocoa powder is built on over 100 years of Dutch cocoa-making expertise and offers a full range of flavours, colours and textures, making it perfect for professionals. But in the past, it has been sold in tonnes not kilos. Now, a range of six dutched and natural cocoa powders in different colours and flavours will be made available in 1kg and 5kg bags, giving professional chefs and bakers access to specialist cocoa ingredients previously only available to large manufacturers.

    The move is a response to rising demand from professional chefs and bakers for high quality cocoa ingredients that give them greater control over the flavour and colour of their final creations, and growing dissatisfaction with what is currently available on the market. Over half (53%)1 of all professionals, and 70% of restaurant chefs, say they have changed their cocoa powder brand in the last year and they gave taste as their number one reason for switching.

    While the food and hospitality sector has been heavily impacted by lockdown restrictions, there are signs that demand is returning to, and even exceeding, pre-lockdown levels. A third of consumers (29%) say they are now seeking out artisanal food and drink, and a similar number (28%) plan to visit professional bakeries, patisseries and restaurants more often than they did before lockdown.


    Simon Brayn-Smith, Business Head of Olam Cocoa for Professionals, said:

    “Cocoa is a vital ingredient across so many bakery, confectionery and patisserie recipes. Yet professional chefs have had to make do with limited options. We want to change that. Olam Cocoa’s deZaan powders are incredibly versatile and made only with the finest cocoa beans and processing techniques. We hope that by making these available we can help inspire professionals to think again about how cocoa can be used in their creations. Especially now, as professional chefs are able to get back into their kitchens.”

    As well as being of the highest quality and flavour, the new range is sourced responsibly through Cocoa Compass, Olam Cocoa’s sustainability ambition for the future of the cocoa sector. Cocoa Compass aims to support smallholder farmers, their families and communities, and the environment and makes a commitment to help farmers achieve a living income, eliminate child labour and protect forests through a net increase in tree carbon stock, all by 2030.

    The full range is available from Henley Bridge, the distributor of choice for chocolatiers, gelato artists, bakers and chefs. For more information on deZaan Cocoa visit



    1 Poll of 2,003 UK adults conducted in August 2020 by Opinium on behalf of Olam Cocoa.

    About Olam Cocoa

    Olam Cocoa is a leading supplier of cocoa beans and cocoa ingredients (cocoa powder, cocoa butter and cocoa liquor) and ranks amongst the top three processors worldwide. A leader in sustainable cocoa, its sustainability ambition, Cocoa Compass, sets challenging goals including achieving 100% traceable cocoa volumes from its global, direct origination supply chain in 2020. It sources from all major origins across Africa, Asia and South America, and has a cocoa processing, milling and refining presence in, or adjacent to, primary consumption markets in Europe, the Americas, and Asia. Supplying to over 2,000 customers globally, Olam Cocoa is a close collaborative partner in their innovation and product development programmes. Its portfolio of ingredient brands is led by deZaan, with its heritage of more than 100 years of excellence, as well as African origin brand Unicao, South American origin brand Joanes, the regional Macao and Husyman cocoa powder brands, BT Cocoa in Indonesia, and Britannia confectionery and speciality fats brand.

    For further information, please contact:
    • Emma Blinkhorn
    • Communications Manager

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