Döhler, one of the world’s leading ingredients companies, recently announced an investment and strategic partnership with the UK-based startup Nukoko to scale the production of the “world’s first” cocoa-free chocolate from fava beans.
The partnership aims to address challenges in the cocoa industry, from rising prices (89% in 2023) driven by climate change and declining yields to environmental impact and socio-economic issues, by offering a “delicious” and sustainable alternative to chocolate.
“Nukoko’s technology presents a groundbreaking solution for the food and beverage industry”
With Döhler’s support, Nukoko will transition from pilot-scale to industrial-scale production by 2025, utilising 10,000-litre fermentation batches to increase output efficiently. In addition, Döhler’s expertise in regulatory processes and food safety will aid Nukoko as it prepares to launch its product.
Rodrigo Hortega de Velasco, representing Döhler Ventures, shared: “Nukoko’s technology presents a groundbreaking solution for the food and beverage industry. We are proud to support the scale-up of their cocoa-free chocolate, which aligns with our mission to drive sustainable food innovations.”
Local beans + cocoa fermentation
Chocolate entrepreneurs Ross Newton and Kit Tomlinson and cocoa research scientist Professor David Salt founded Nukoko in 2022 to create an alternative to chocolate with local ingredients. Last March, the startup raised $1.5 million in seed funding to scale its technology and announced development agreements with the Swiss retailer Coop Group.
Nukoko uses a patent-pending fermentation technology that mimics traditional cocoa fermentation, creating chocolate’s characteristic flavors from the fava bean — a nitrogen-fixing crop that can be grown in the UK. This manufacturing innovation is said to reduce carbon emissions by up to 90% compared to traditional cocoa-based products.
“Their support is crucial in helping us achieve industrial-scale production and bring our revolutionary chocolate alternative to market”
The company says that the fermentation process not only delivers sustainability but also a product that behaves like traditional chocolate: it melts, molds, and blends effortlessly, offering smoothness and tempering capabilities. Moreover, it can be integrated seamlessly into production lines to create baked goods, confectionery, and all kinds of desserts.
In addition, Nukoko’s chocolate is said to be healthier than traditional chocolate, containing 40% less sugar and more protein, fiber, and antioxidants without compromising on taste.
Ross Newton, co-founder of Nukoko, commented: “We are excited by our collaboration with Döhler, one of the world’s leading fermentation experts. Their support is crucial in helping us achieve industrial-scale production and bring our revolutionary chocolate alternative to market.”
