Chocolate is a daily staple for billions, but recent surges in cocoa prices have drawn attention to the industry's crisis and its related controversies. This situation presents a significant opportunity for investment in new solutions.
The paper explores innovative alternatives to traditional cocoa that not only maintain the beloved taste of chocolate but are also more locally sourced and environmentally friendly. These alternatives could reduce the carbon footprint, benefiting the environment through a blend of high-tech methods, traditional recipes, and the upcycling of local ingredients tailored to modern tastes.
The paper traces the history of cacao, focusing on innovations and current environmental and socio-economic challenges that underscore the need for alternative products to ease the supply chain. Given the challenges in the cocoa supply chain, it's no surprise to see a surge in startups exploring alternatives to this crop. Despite being in its early stages, the sector is already showcasing a variety of alternative products that boast sustainable production, nutritional benefits, and potential price competitiveness with cocoa. These startups are using new plant-based sources and innovative technologies to create a diverse range of products, from milk chocolate to dark and white chocolate, applicable in chocolate bars, pralines, and confectionery.
The paper highlights three main technologies for alternative cacao products:
- Traditional fermentation process
- Plant-cell culture-based process
- Hybrid process
It also offers an insightful look into cocoa alternative technologies through exclusive interviews with key players such as Endless Food, Win-Win, NuKoKo, Planet Foods, and Foreverland. Their insights provide invaluable perspectives at the forefront of food innovation.
Download the full paper
to explore the world of cocoa alternatives, gaining insights into cocoa history, market trends, investment opportunities, and the major players in this emerging field.
