You may have confused them before. But cacao and cocoa are not the same! In fact, there are several important differences. For companies in the food industry, this information is crucial. Clearly, understanding the differences between cacao vs cocoa helps create better products.
Cacao vs cocoa: What’s the real difference?
Processing differences:
Cacao:
- Processed at a low temperature.
- Made from fermented cacao beans, resulting in a kind of raw powder.
Cocoa:
- Processed at a high temperature.
- Usually processed to reduce acidity, resulting in a much darker tone.
Texture, flavor, and color:
Cacao:
- The taste tends to be more acidic, though not extremely so. Its texture is slightly gritty.
- It has a more reddish tone, as long as it doesn’t contain additives.
Cocoa:
- You’ll notice a taste more similar to chocolate. The texture is fine, perfect for blending.
- The color is much darker, and it is also like chocolate.
Which is better for your product line? It depends on your goal
There's no single magic formula. However, we’ve grouped some useful differences between cacao and cocoa.
In general, cacao is great for:
- Premium and organic products with guaranteed traceability.
- More specifically, it’s often used in organic energy bars.
On the other hand, cocoa is a perfect choice when:
- You need a substitute for vegetable shortening, especially for incorporating into other mixes.
- For example, it’s very popular with cookies and sweet drinks like smoothies.
Applications of Cacao vs Cocoa in the Food Industry
Both ingredients can be used across various sectors.
In baking and pastry-making:
- Cacao is useful when organic traceability is required.
- Cocoa is suitable for mass production.
You could make brownies with cocoa and a cheesecake with cacao.
Other uses:
- In craft beer or sauces, cacao works better. It offers a more intense flavor and aroma.
- For ice cream, drinks, or smoothies, cocoa is best. It’s easier to blend due to its fine texture.
Consumer Trends and Perception
Current trends show the following:
- Consumers seek mindful eating. They want to know the origin and traceability of the products they consume.
- People prefer products with fewer additives and no trans fats. The more organic, the better.
- DIY-style products are also becoming more common, like powders for making homemade shakes.
In the U.S. and Canada, the perception is typically:
- Cacao is seen as “organic,” “traceable,” and “nutritious.”
- Cocoa is seen as “processed,” “affordable,” and “functional.”
Final Recommendations for Integrating Cacao vs Cocoa Successfully
Here are some helpful tips for choosing the right one:
- It doesn’t have to be one or the other: you can combine both with the right proportions and purpose. Test until you find the formula that best suits your business.
- Think about trends: this is key. Know your audience and what they value. Otherwise, your launch may not meet expectations.
- Evaluate the full experience: flavor is important, but it’s not everything. Consider the color, texture, presentation, and even the origin information you’ll include.
Now you know all the key differences between cacao vs cocoa! Remember, at Disjobel, we are importers and distributors of raw ingredients. If you’re looking to gain market share with top-quality products, learning more about our services will help. We look forward to hearing from you!
Referencias
Food Thoughts (2021, December 23rd). What’s the difference between cocoa and cacao? https://foodthoughts.co.uk/difference-between-cocoa-and-cacao/
LeRoy, M. (2022, June 15th). What's the Difference Between Cacao and Cocoa? WebstaurantStore. https://www.webstaurantstore.com/blog/4048/cacao-vs-cocoa.html?srsltid=AfmBOoo-CMLMFqEABFr6hjDzibS8vzxrHS6gBDK1K7r66WeyhhAMnP2W
Whitely, M. (2022, July 18th). Cacao vs Cocoa: What’s the difference? Food at Heart. https://foodatheart.co.uk/foodie-news/cacao-vs-cocoa-whats-difference/
