In this context, Exportadora Romex, one of Peru’s leading producers and exporters of cocoa and cocoa-derived products, introduces a new line of alkalised cocoa powders in a range of colour shades. The line is designed to expand formulation possibilities across the food industry.
It aims to meet the needs of manufacturers seeking greater colour precision and consistency across applications such as bakery products, biscuits, beverage mixes, desserts and coatings.
The line includes three new products: Midnight Cocoa, Sunset Cocoa and Baking Cocoa. They complement a portfolio backed by international certifications that reflect Romex’s commitment to quality, food safety, and sustainable practices.
A Response to an Industry Seeking Greater Precision
Colour has become an increasingly important attribute in food development. In categories such as chocolate products, cookies, brownies and baked goods, the final appearance influences consumer perception and can help differentiate a product in the market.
Romex identified an opportunity to develop a broader range of cocoa profiles, enabling customers to select the ingredient that best matches the visual and functional outcome they seek in their formulations.
“All the cocoas we have developed are based on the same premise: responding to the industry's current needs and the trends we see emerging in the market. We aim for every development to have a clear purpose and deliver a differentiating characteristic to our customers.
"Midnight, our black cocoa, was one of our most challenging developments because we wanted an intense black colour without compromising the chocolate flavour profile we consider essential, especially for applications like dark cookies.
"Sunset, on the other hand, stands out for its distinctive reddish-brown colour, which creates a highly appealing visual effect and can significantly enhance the final product's appearance.
"Finally, our Baking Cocoa takes a more functional approach, developed primarily to meet the needs of the biscuit industry,” said Gustavo de Lama, Commercial Manager at Exportadora Romex.
The new line's development involved about one year of research, testing, and technical adjustments, from initial development through validation with partner companies. The process brought together Romex’s Research and Development team and other specialist areas of the company.
Beyond expanding its portfolio, Romex says the launch reflects its commitment to developing specialised ingredients and solutions tailored to customer needs, combining knowledge of Peruvian cocoa with development capabilities focused on the international food industry.
Cocoa powder applications across bakery, confectionery and frozen dessert products.
Development Continues
The launch also marks a new stage. Romex’s Development team is already working on new colour shades to expand options for food manufacturers and product developers.
Through this work, Romex aims to strengthen its position as a strategic partner for the food industry, offering cocoa and cocoa-derived products alongside solutions that help customers develop products with more specific and differentiated characteristics.
About Romex
Romex is a Peruvian company with more than 17 years of experience producing and exporting cocoa, cocoa-derived products, chocolate, and coffee. It works with Peruvian-origin cocoa and operates sourcing and processing facilities that enable it to supply products to a wide range of international markets.
To learn more about Romex’s new cocoa powder line and full portfolio, visit Romex’s website.
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Jasper Jemmett
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