Cocoa butter and cocoa butter equivalents based on tropical oils are important ingredients for confectionery, giving the structure and melting behavior to support the pleasant taste and overall eating experience. The unique composition of cocoa butter, dominated by symmetric SUS triglycerides (Saturated-Unsaturated-Saturated), contributes to its steep melting profile, which gives chocolate its signature smooth mouthfeel and the "melt-in-your-mouth" experience. As chocolate and confectionery consumption continues to rise, the demand for cocoa butter and cocoa butter alternatives is increasing. At the same time, sustainability has become an increasingly critical consideration.  

While current alternatives derived from palm mid fraction and shea butter perform relatively well in replicating the functional properties of cocoa butter, these sources are produced predominantly in tropical regions far from major confectionery markets, which not only increases the carbon footprint associated with long-distance transport but also exposes supply chains to potential disruptions. Addressing these challenges with a regional supply approach that reduces CO2 emissions while ensuring more resilient and sustainable sourcing is a key driver behind this request for proposals.