Italian foodtech company Foreverland recently raised €6 million (about US$7 million) to expand its cocoa-free chocolate alternatives. This funding is crucial as the chocolate industry faces challenges like unpredictable cocoa prices and supply issues.
As cocoa prices have fluctuated due to climate change and diseases affecting crops, manufacturers are seeking alternatives. The shift from traditional cocoa to cocoa-free chocolate is more than just a trend; it’s becoming a practical strategy for stability in the industry.
Experts highlight that the increasing variability in cocoa supply—exacerbated by factors like the swollen shoot virus—makes it vital for chocolatiers to adapt. In early 2026, cocoa prices fell from their record highs, but they remain unstable. The European Union’s Deforestation Regulation is tightening the rules around cocoa sourcing, making it harder for manufacturers to secure supplies.
Foreverland’s new chocolate falls under its Choruba line and marks its entry into organic options. It aims not to replace chocolate but to provide a savvy solution for companies looking to navigate the current market landscape. This aligns with a broader industry move towards reformulation strategies, enabling businesses to reduce their reliance on cocoa.
With the latest funding, Foreverland plans to grow its footprint in Europe, focusing on countries like Germany, France, and Italy. They recently obtained International Featured Standards (IFS) certification, allowing them to meet international quality and safety standards. This certification supports consistent production of their cocoa-free products, which use locally sourced Mediterranean ingredients like carob.
Massimo Sabatini, Foreverland’s CEO, emphasized that this funding validates their position as both innovators and reliable partners for the confectionery industry. The support includes investment from existing partners like Kost Capital and Maia Ventures, as well as CDP Venture Capital.
While traditional chocolate remains central to many companies, cocoa-free alternatives are gaining traction. Major manufacturers are still committed to chocolate but are increasingly adopting cocoa-free solutions as a risk management tactic. For example, Barry Callebaut has introduced ChoViva, a cocoa-free product made from sunflower seeds, while also investing in its traditional offerings.
The dual strategy of investing in both conventional and alternative chocolate is becoming common. Cargill and Fuji Oil are also exploring cocoa-free options, demonstrating a trend that reflects changing consumer preferences.
As consumers push for healthier choices, chocolate brands are responding by focusing on clean labels and simpler ingredients. Cocoa-free chocolate fits this demand, as it can be marketed as a “better-for-you” option while still being delicious.
Overall, cocoa-free alternatives are not just a temporary fix; they’re becoming a cornerstone of the chocolate industry’s future. Companies are steadily integrating these innovations into their operations to ensure reliable supply and better cost management.
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Foreverland has secured another €6MN to boost alt-cocoa.
