COCOA & CHOCOLATE INGREDIENTS
Is cocoa-free chocolate the future?
Last year Kennedy’s Confection spoke with Adam Maxwell of Voyage Foods in US, as he was setting out to create cocoa free chocolate with the goal of overcoming the inequalities of the existing chocolate supply chain. Voyage Foods is using chemistry to provide a new way to create the taste and mouthfeel of traditional chocolate, taking its elements down to a molecular level to create a cocoa-free, sustainable and ethically produced chocolate alternative. “Raw cocoa beans, straight off the plant, bear no resemblance to the fi nished chocolate product – the fl avour of
chocolate doesn’t exist in the natural word and creating the fl avour, texture and mouthfeel we expect from chocolate only comes when the beans have undergone a series of processes,” says Adam. “We are using the same chocolate creation process – roasting, conching and refi ning – to express the same chocolate fl avours, but we are using cheaper and more sustainable feedstocks.” The Voyage Foods cocoa-free chocolate makes use of grapeseeds – a by-product of wine manufacture – and sunfl ower
meal – a by-product of the creation of sunfl ower oil. It looks like this is a growing trend as we recently heard about Nocoa – a cocoa-free chocoalate which is being been
developed by an innovative startup company, Planet A Foods. The main product used to create Nocoa is oats, with added sugar and vegetable fats. The oats used in the process
come largely from an inedible by-product of grain production and it is the fermentation process that turns this waste product into something useful – a great feature in an era where sustainability is key and the global food sector strives to reduce waste. When fermented – using a process similar to the one traditionally used to create cocoa – the oats release a cocoa
fl avour and can be used in confectionery products in much the same way as cocoa – including pralines, baked products and snack bars.
18 Kennedy’s Confection October 2022
KennedysConfection.com
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