Cargill is teaming up with Voyage Foods to introduce a cocoa-free chocolate alternative called NextCoa in the U.S. This innovative product uses plant-based ingredients like grapeseeds to replicate the chocolate flavor that many love. It aims to solve two big problems: price stability and availability, which have been issues with traditional cocoa due to climate challenges.
Last year, cocoa prices soared to record highs, prompting food manufacturers to search for viable alternatives. Mia Divecha from Cargill said they want to “future proof our favorite treats.” The partnership gives Cargill exclusive rights to distribute Voyage’s products in North America.
To boost production, Voyage Foods has opened a 284,000-square-foot facility in Mason, Ohio. Divecha pointed out that companies are re-evaluating their supply chains to source products domestically when possible. This shift is driven by rising costs and volatility in traditional ingredients, particularly in global supply chains.
Food companies are gradually embracing chocolate alternatives. Recently, Oreo-maker Mondelēz tested a cell-cultured cocoa butter from Celleste Bio, which may lead to larger-scale production soon. Meanwhile, Nestlé recently sold a chocolate product using alternative cocoa ingredients in Germany.
Cargill has noticed rising demand for cocoa-free products in Europe and is optimistic that this trend will catch on in North America. The grapeseeds used in NextCoa can mimic the traditional chocolate-making process, and they can also be sourced from other industries, which makes them less volatile.
NextCoa boasts a 67% lower carbon footprint compared to regular chocolate and is free from common allergens like dairy and nuts. By manufacturing the product locally, Cargill can sidestep some supply issues often associated with traditional chocolate.
As consumers become more health-conscious and seek choices that accommodate allergies, products like NextCoa could become popular. Divecha emphasized that manufacturers are eager to offer clean-label options to cater to this demand.
Other major players like Barry Callebaut are also entering the chocolate alternative market, reflecting a significant trend in the food industry. Cargill’s NextCoa can be used in various products, including baked goods, ice cream, and food bars, in both mild and dark varieties.
In summary, the shift towards cocoa-free chocolate is gaining momentum, driven by a blend of consumer preferences, environmental concerns, and the need for stable ingredient sources.
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