With cacao prices soaring to historic highs since 2024, the attention of purchasing and product development staff at confectionery and chocolate manufacturers has turned to "cacao substitute ingredients." The options have certainly grown—from carob, roasted soybean materials, chicory, and carob to cacao-bean-free materials such as Fuji Oil's "Anoza M." At the same time, because each differs in flavor, price, specifications, and sample supply system, selection requires practical criteria for judgment.
In this article, from the perspective of Minoyo, which has handled Kyoto confectionery raw materials for 120 years, we compare five major cacao substitute ingredients and organize the criteria that confectionery manufacturers can use to apply them in product development. We also introduce the latest industry trends (Fuji Oil's Anoza M, Minoyo's "Wa no Cacao," and more).
Why are cacao substitute ingredients drawing attention now?
The attention on cacao substitute ingredients is the result of the "cacao shock" (historic price surge) from 2024 onward coinciding with industry demands for sustainability and domestic sourcing. Let us organize the background from three angles.
The historic surge in cacao prices
The international futures price of cacao beans hit a record high of $10,709 per ton in January 2025, and as of April 2026 it remains in a high range around $8,000. The raw material cost, which has swelled to roughly 4–5 times the 2022 level, directly hits product prices and cost ratios. Having "options that don't over-rely on cacao" has become an industry-wide challenge. For details, see"Five reasons cacao beans are soaring in price".
Origin concentration risk and sustainability demands
About 70% of the world's cacao production is concentrated in four West African countries, and structural challenges such as climate change, child labor, and deforestation are becoming more serious. Continuing to depend on a raw material burdened with such origin problems cannot be ignored as a brand risk. Using substitute ingredients in combination is also an effective means of diversifying supply chain vulnerability.
Moves toward domestic sourcing and new material development
The food upcycling market is expanding globally, and efforts to turn waste materials into new materials are becoming a pillar of product differentiation. Within Japan too, distinctive approaches are emerging one after another, such as Fuji Oil's "Anoza M" (a cacao-bean-free material) and Minoyo's "Japanese cacao" (a cacao substitute made from roasted soybean residue). The search volume for the keyword "cacao substitute" itself is also on an upward trend.
A comparison chart of five major cacao substitute ingredients
We compare the major cacao substitute ingredients that confectionery manufacturers should consider in a single chart covering characteristics, flavor, cost, and main applications.
They are broadly divided into "plant-derived single materials" and "substitute materials blended from multiple ingredients." Note that "carob" is the English-name notation for carob (Carob) and refers to the same material, so we have consolidated it into one in this article.
| Material | Raw material | Flavor characteristics | Cost (relative to cacao) | Main uses |
|---|---|---|---|---|
| Carob (carob) | Carob tree (Mediterranean) | Natural sweetness / caffeine-free | About 1/2–1/3 of cacao | Baked goods / beverages / vegan confections |
| Roasted soybean material | Roasted residue of domestic soybeans (upcycled) | Toasty aroma / deep color | About 1/3–1/4 of cacao | Baked goods / gelato / drinks |
| Chicory | Chicory root | Bitterness, richness | About 1/4–1/5 of cacao (cheapest) | Beverages / coffee-flavored foods |
| Sunflower seed / rice-derived | Roasted sunflower seeds / brown rice | A nutty, toasty aroma | About 1/3 of cacao | Craft-style baked goods |
| Cacao-bean-free material (Anoza M, etc.) | A blend of peas, carob, chocolate-use fats, and more | Reproduces a milk chocolate flavor | About 2/3 of cacao to on par | Baked goods / Western confectionery / drinks |
The "cost" in the table is a guideline based on the international cacao price as of April 2026 (around $8,000/ton). Because actual costs vary with blending ratio, lot, and supplier, combining sample trials with cost estimation is the starting point for selection.
Carob｜A long-established cacao substitute material
Carob (the carob tree) is a legume plant that has been cultivated since ancient times in the Mediterranean coastal region. The ripe fruit (pods) are dried and ground into powder, which reaches the market as "carob powder." As the byword for cacao substitution, it has long been used in vegan and health-conscious food development.
Characteristics and flavor of carob
Carob's greatest characteristics are its natural sweetness (a fructose content of about 50%) and being caffeine-free. It has a brown color close to a chocolate flavor and a nutty, toasty aroma, allowing sweetness to be brought out without adding sugar. Because it also contains no theobromine, it pairs well as a substitute material for products aimed at children and pregnant women, or for beverages consumed at night.
How to use it commercially and points to note
Carob powder can be used as a flavoring ingredient in baked goods and drinks in the same way as cocoa powder. However, because it does not contain fats like cocoa butter, it will not produce the melt-in-the-mouth quality or smoothness of chocolate. When substituting, a recipe design that also uses vegetable fats is necessary. As an imported raw material, it is also worth noting that it is affected by exchange rates and origin-related risks.
Roasted soybean material｜A new trend in domestic upcycling
Since 2024, starting with Kyoto's Minoyo, material development that roasts domestic soybeans to draw out a cacao-like flavor has been advancing. A new option—domestic upcycling—has emerged in a cacao substitute market that had centered on imported materials.
The flavor and applications of roasted soybean material
When domestic soybeans are roasted, the Maillard reaction draws out a toasty aroma and a deep color. By adjusting the degree of roasting and particle size, it is possible to achieve a flavor profile close to cacao. A distinguishing feature is that product lines can be developed starting from the same soybean raw material as kinako (roasted soybean flour), soybean coffee, and soybean dashi.
Its value as an upcycled material
Minoyo's "Japanese cacao" is an initiative that turns the roasted residue (waste material) left over when roasting soybean coffee into a raw material. The idea of "turning waste material into a raw material" supports cost, domestic sourcing, and sustainability all at once, and inquiries about it are coming in from confectionery manufacturers.Soybean Roasteryhandles everything from cultivation to roasting, grinding, and packaging under an integrated system.
Chicory, carob, and other plant-based materials
Besides carob and roasted soybean material, there are several other plant-derived cacao substitute ingredients. They are used for their respective strengths according to application and flavor profile.
Chicory｜A root-vegetable material that supplements bitterness and richness
Chicory is a root vegetable that has long been used in Europe as a coffee substitute. Roasted and ground chicory powder has a bitterness and richness close to both coffee and cacao, and its advantages are that it can be supplied stably at low cost. Rather than as a chocolate substitute, it is more often incorporated into coffee-flavored foods or as part of a cocoa blend.
Carob (the English name for carob) and related materials
"Carob" is a spelling variation of the English name for carob (Carob) and is a name often used for overseas imported materials. At its core it is the same material as carob, differing only in commercial lot, origin, and particle size. Because some manufacturers label overseas-produced carob as "carob," it is safest to check each supplier's specification sheet when procuring.
Other plant-based materials (sunflower, burdock, etc.)
As niche options, roasted and processed materials from sunflower seeds, burdock (as well as Japanese millet and foxtail millet), and fruit powders (jujube, dates) are also being researched. Because their flavor profiles differ greatly, they are adopted only when they match the product concept, but they are worth knowing as a group of materials that broadens the idea of "selecting materials that don't rely on cacao."
Industry trends｜Fuji Oil's "Anoza M" and the zero-cacao route
Since 2025, major food ingredient manufacturers have been introducing "chocolate substitute materials with zero cacao beans" one after another. Here are two examples that symbolize the direction of the industry as a whole.
Fuji Oil's "Anoza M"｜A commercial milk chocolate substitute material
Fuji Oil, a long-established plant-based food ingredient maker, launched "Anoza M" in March 2025. Combining peas, carob, and chocolate-use fats, it is a commercial material that reproduces a melt-in-the-mouth quality and flavor on par with milk chocolate without using any cacao-bean-derived raw materials at all. Developed for baked goods and Western confectionery, it is drawing attention as a symbolic move of a major manufacturer stepping into the zero-cacao route (source:Fuji Oil press release, March 12, 2025）。
Moves by overseas startups
Startups developing chocolate-flavored materials that don't use cacao beans—such as Voyage Foods in the US and WNWN Food in the UK—are emerging around the world. Their approaches are diverse, spanning peas, sunflower seeds, fermentation technology, and cell culturing. Full-scale entry into the Japanese market is still limited, but these are moves that indicate the direction of industry trends.
Criteria for confectionery manufacturers when choosing substitute ingredients
Selecting cacao substitute ingredients requires considering product concept, price range, blending ratio, and supply system in an integrated way—not simply a "cacao-to-carob swap." Let us organize the criteria to keep in mind in practice.
Alignment with the product concept
The appropriate material changes depending on the axis of your product concept—"vegan," "caffeine-free," "domestic," "upcycled," and so on. For example, if you want to appeal to caffeine-free, choose carob; for domestic and sustainable appeal, roasted soybean material; and to reproduce a milk chocolate flavor, Anoza M. Choosing in the order of concept → material keeps your blending and messaging from wavering.
Verifying flavor and physical properties
Even if a substitute material has a "flavor similar to cacao," its fat content, particle size, and melt-in-the-mouth quality differ. To confirm the texture, color, and flavor of the finished product, a trial-production evaluation using a sample lot is essential. Starting the blending ratio at around 10–30% and gradually searching for the optimal point is a realistic approach.
Price, lot, and supply stability
Unit price at commercial lot, minimum lot quantity, inventory lead time, and the supplier's ability to supply stably—these are directly tied to product design. Imported materials are susceptible to fluctuations in exchange rates, tariffs, and logistics, while domestic materials have limits on supply volume but carry smaller logistics and exchange-rate risks—there is a trade-off. Setting up diversified procurement across multiple suppliers is the safe approach.
Labeling rules and legal compliance
Under the "Fair Competition Code Concerning Labeling of Chocolate-Utilizing Foods," the notations "chocolate," "quasi-chocolate," and "chocolate-utilizing food" are defined by the content ratios of cacao solids, cacao butter, and milk solids. Products using substitute materials must use these notations appropriately according to their blend, and this code applies equally even to products appealing to vegan or caffeine-free. Including allergen labeling and additive labeling, coordinating with a food-labeling specialist at an early stage of product development helps avoid trouble.
Minoyo's "Wa no Cacao" and its efforts toward domestic sourcing
Minoyo, a long-established maker of Kyoto confectionery raw materials for 120 years, is advancing domestic upcycling with a material line based on soybeans. Here is an overview of the "Wa no Cacao" project.
An approach to material development supported by roasting technology
Minoyo's roots lie in making kinako. For 120 years, we have honed the technology of roasting and grinding domestic soybeans.Soybean Roasteryadjusts the heat according to variety, humidity, and temperature to draw out toasty aroma and umami. This roasting technology is put to use in the "Wa no Cacao" project, which makes a cacao substitute material from the roasted residue of soybean coffee.
Developed by application in powder, flake, and paste forms
"Wa no Cacao" is offered in three forms—powder, flake, and paste—to match the application. It can be used for its strengths in product development for baked goods, gelato, drinks, and more, while adjusting blend, particle size, and color. With domestic soybeans grown by employees themselves at Minoyo's own fields in Nantan, Kyoto as the mainstay, it also secures origin transparency and traceability.
Sample consultation and small-lot supply
For the trial stage of product development, we also accommodate sample provision in small lots. If you are thinking "I'd like to try a cacao substitute" or "I want to incorporate a domestic upcycled material into part of my blend," please contact us atContactormaterial download. The initiatives across the entire business areOur Business & Why We Are Chosen, and the ordering process is summarized atOrdering Process & How to Order.
Frequently asked questions
Q1. Which cacao substitute ingredient has the greatest cost advantage?
In a period of soaring cacao prices, every substitute material has a cost advantage. In particular, chicory can be supplied stably at low cost, carob is in the mid-price range with highly versatile flavor, and roasted soybean material is domestic and free of exchange-rate risk. Because actual costs vary greatly with product concept and blending ratio, doing a cost estimate through sample trials is the realistic approach.
Q2. Can you label a product with a cacao substitute material as "chocolate"?
Under the Food Labeling Act, products that do not contain cacao-bean-derived raw materials cannot be labeled as "chocolate." You need to use notations such as "quasi-chocolate," "chocolate-flavored food," and "chocolate-utilizing food" appropriately according to the blend. It is safest to coordinate with a food-labeling staff member at an early stage of product development and align labeling with material selection.
Q3. Should I choose carob or roasted soybean material?
It is decided by the product concept. If you want to appeal to "natural sweetness / caffeine-free," carob is a good fit; if you want to appeal to "domestic / upcycled / sustainability," roasted soybean material pairs well. Because the two also have different flavor profiles, comparing samples is the surest way. A hybrid design that combines carob and soybean material in part of the blend is also practical.
Q4. Will a product using 100% substitute material sell?
If it has a clear appeal axis such as "vegan," "caffeine-free," or "domestic upcycled," it can win support in a specific segment. On the other hand, because it is difficult to completely replace all conventional chocolate lovers, developing 100% substitute-material products as a new category or value-added product is the realistic approach. For an entire existing line, an approach that seeks cost improvement through partial substitution (10–30%) of the blend offers a good balance.
Q5. Can I try a sample of Minoyo's "Wa no Cacao"?
Yes, we support sample provision and prototyping consultations. You can select the form suited to your intended application (baked goods, gelato, drinks, and so on) from among powder, flake, and paste. For details, seethe Wa-no-Cacao product page, or thecontact formPlease get in touch from here.
Summary｜Choose substitute ingredients by working backward from the product concept
The options for cacao substitute ingredients have broadened—carob, roasted soybean material, chicory, carob, cacao-bean-free materials (Anoza M, etc.), and more. Understanding each one's flavor, cost, specifications, and supply system, and then choosing by working backward from the product concept, is the basis of practice.
During a period of soaring cacao prices, it is also effective to design along a time axis—optimizing the blend in the short term, trial-adopting substitute materials in the mid term, and sustainable procurement in the long term. Minoyo, with 120 years in Kyoto confectionery raw materials, offers sample consultations and trial-production support centered on our domestic upcycled material "Wa no Cacao."Contactormaterial download.
References and sources
- Fuji Oil "Anoza M" press release:Fuji Oil, March 12, 2025
- Industry trends in cacao substitute ingredients:PR TIMES Fuji Oil press release／Foovo FoodTech News
- Food upcycling market:Shareshima
- Vietnam raw material information (coffee context):Vietnam Gift
- The structure of soaring cacao prices:Minoyo blog "Five reasons cacao beans are soaring in price"
- Origin risk for cacao beans:Minoyo Blog "Where are cacao beans grown?"
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