Hello chocolate fans, today I bring you some curious facts about how the industry and food scientists are reacting to the high cocoa prices, generating innovation and research.
It turns out that chocolate companies and startups are developing chocolate without cocoa. It shouldn't be called chocolate...and consumers should be able to easily recognize the difference... Let's see what these innovative proposals are about:
Blommer Chocolate and its Elevate Product
Blommer, one of the largest cocoa processing companies, has developed a product called Elevate. This cocoa butter substitute provides a flavor and texture very similar to traditional chocolate, allowing chocolate manufacturers to reduce costs without compromising quality. Elevate uses a combination of vegetable fats and other natural ingredients, maintaining the organoleptic characteristics of chocolate.
Planet A Foods: Sustainability with Oats and Carobs
Germany-based Planet A Foods is innovating in creating chocolates using oats and carob. This approach not only reduces dependence on cocoa but also minimizes environmental impact, by using local and low-impact ingredients, Planet A Foods offers a delicious and eco-friendly alternative, suitable for environmentally conscious consumers.
Voyage Foods: Technology and Ethics
Voyage Foods, located in the United States, uses ingredients such as sunflower seeds to replicate the flavor and texture of traditional chocolate. This company uses advanced technologies to imitate the organoleptic profile of cocoa, offering an ethical and accessible option without the problems associated with its cultivation, such as deforestation and child labor.
Nukoko: Innovation based on Broad Beans
The British company Nukoko has developed a chocolate based on broad beans. This product is not only innovative, but also offers a solution for those with cocoa allergies. These beans allow to create a chocolate with a rich flavor and a texture similar to that of conventional chocolate, but with a different nutritional profile.
Celleste Bio: Cell Culture for a Sustainable Future
US-based Celleste Bio is revolutionizing the chocolate industry by using lab-grown cocoa cells. This process creates a product that is genetically identical to traditional cocoa, without the environmental and social problems of cocoa cultivation. By using artificial intelligence, Celleste Bio optimizes consistency and reduces costs related to formulation testing.
Foreverland: Microbial Fermentation
Foreverland, located in Canada, uses microbial fermentation to produce chocolate. This process mimics the natural fermentation of cocoa, creating a sustainable alternative. Microbial fermentation can replicate the complex flavor of cocoa, offering a delicious and environmentally friendly product.
Win-Win: Carob Based Chocolate (Carob)
Win-Win, based in the Netherlands, is developing chocolate based on carob and other natural ingredients. This approach not only focuses on sustainability, but also nutrition. Rich in fiber and antioxidants, carob offers a healthy profile and flavor that can compete with traditional chocolate.
The cocoa price crisis has driven a wave of innovation that seeks to replace it with natural and artificial options that are not currently on the market because they are in the experimental phase, but are interesting projects to observe, and to learn about industry trends as food science advances. The application of technology and Artificial Intelligence is undoubtedly a great contribution. These innovations not only help stabilize the market, but also respond to consumer demands for healthier and more environmentally responsible options.
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