Cargill is partnering with Voyage Foods to bring a cocoa-free chocolate alternative to the U.S. as substitutes begin to gain global traction.
The product, NextCoa, utilizes plant-based ingredients like grapeseeds to mimic the chocolate taste consumers expect, according to Cargill. The alternative will also maintain pricing stability and supply availability, addressing two major issues with traditional cocoa.
Volatile cocoa availability and prices have driven confectionery makers to seek out cost-effective alternatives, especially after costs reached a record high last year due to climate challenges in West Africa. Voyage developed the alternative in a bid to “future proof our favorite treats,” said Mia Divecha, senior product line specialist at Cargill.
Cargill intends to bring the chocolate alternative to North America, starting with the U.S. Cargill holds the exclusive distribution rights to Voyage's products and the cocoa-free ingredients supplier added a 284,000-square-foot facility in Mason, Ohio, to expand supply.
“Some of these commodities, especially ones that have big supply chains, global supply chains, [we’re] rethinking that to say, can we domestically source some of these products,” Divecha said.
Food companies have slowly been warming to chocolate alternatives, especially as rising prices force them to rethink formulations and rely less on cocoa. Oreo-maker Mondelēz recently became the first to test Celleste Bio's cell-cultured cocoa-butter, setting the stage for the startup to scale production within the next two years.
Much of the innovation around alternative chocolate has remained focused in Europe, where the idea of a sustainable ingredient replacement is more palatable to consumers. Nestlé became the first food giant to offer a chocolate product with alternative cocoa ingredients in March, using Choviva's sunflower seed-based substitute for a new snack currently sold in Germany.
Divecha said Cargill has seen demand increase for cocoa-free products across Europe, which it thinks will lend itself well to North America.
Grapeseeds allow for the same kind of alkalization process as traditional cocoa beans to create the look, smell, texture and taste as chocolate, Divecha said. Grapeseeds are also able to be upcycled from processing in other industries, such as beverage side streams.
The product also utilizes sunflower seeds, another ingredient that Divecha said was less volatile than cocoa.
Cargill and Voyage Foods’ formulation markets itself as having a 67% lower carbon footprint than traditional chocolate, and is free from common allergens including dairy, soy, peanuts and tree nuts. The product will be manufactured in the U.S., which helps to avoid some of the supply issues around traditional chocolate.
More price stability could appeal to consumers and food manufacturers alike, Divecha said. Consumers in particular are seeking more opportunities for choice in their food, including options for shoppers with allergies or shoppers who seek clean label ingredients.
Other ingredient suppliers have started to move more aggressively in the chocolate alternative space.The world's largest chocolate maker, Barry Callebaut, announced the creation of cocoa-free alternative ChoViva on Thursday.
NextCoa can be used in food bars, baked goods, ice cream and confectionary coatings, Cargill said. It’s available in mild and dark varieties. The ingredient is made using Voyage’s patented tech and utilizes Cargill’s supply chain and distribution.
“Our team identified Voyage Foods as the team that really had both the experience, the R&D acumen, as well as the specific flavor development process that frankly, taste right,” Divecha said.
