Cargill Partners with Voyage Foods to Introduce Cocoa-Free Chocolate Alternative
Cargill has teamed up with Voyage Foods to bring a cocoa-free chocolate alternative, called NextCoa, to the U.S. market. This innovative product utilizes plant-based ingredients like grapeseeds to replicate the familiar taste of chocolate while addressing issues of pricing stability and supply availability.
The volatile nature of cocoa availability and prices has prompted confectionery manufacturers to explore cost-effective alternatives, especially following record-high costs due to climate challenges in West Africa. Voyage’s development of NextCoa aims to future-proof the chocolate industry, according to Mia Divecha, senior product line specialist at Cargill.
Cargill plans to launch the chocolate alternative in North America, starting with the U.S. The company holds exclusive distribution rights to Voyage’s products and has invested in a 284,000-square-foot facility in Mason, Ohio, to expand production.
Food companies are increasingly embracing chocolate alternatives as rising prices push them to reconsider formulations and reduce reliance on cocoa. Mondelēz, the maker of Oreo cookies, recently tested Celleste Bio’s cell-cultured cocoa-butter, signaling a shift towards sustainable ingredient replacements.
While much of the innovation in alternative chocolate has been concentrated in Europe, Nestlé became the first major food company to introduce a chocolate product with alternative cocoa ingredients. The product, developed in partnership with Choviva, uses sunflower seed-based substitutes and is currently available in Germany.
The demand for cocoa-free products in Europe has inspired Cargill to introduce NextCoa to North America. Grapeseeds and sunflower seeds are key ingredients in the alternative, offering a similar alkalization process to traditional cocoa beans.
Cargill and Voyage Foods’ chocolate alternative boasts a 67% lower carbon footprint than traditional chocolate, making it free from common allergens like dairy, soy, peanuts, and tree nuts. The product’s U.S. manufacturing helps mitigate supply chain challenges associated with traditional chocolate.
With a focus on price stability and consumer preferences for cleaner label ingredients, NextCoa presents opportunities for innovation in food bars, baked goods, ice cream, and confectionary coatings. The product, available in mild and dark varieties, is made using Voyage’s patented technology and leverages Cargill’s supply chain and distribution capabilities.
“Our partnership with Voyage Foods combines their expertise in R&D and flavor development with Cargill’s supply chain efficiency to deliver a chocolate alternative that truly hits the mark,” Divecha commented.