UPCYCLED INGREDIENTS


A Bühler chocolate expert works with alternative ingredients in the Chocolate Application Centre.


chocolate IT’S


BUT NOT AS WE KNOW IT T


Suzanne Callander reports on some of the start-up innovators that are leading the way in the creation of chocolate alternative ingredients.


here can be no hiding from the fact that the volatility of global cocoa prices is currently threatening both the affordability


and availability of traditional chocolate products, and this has led to a rapid growth in the creation of ‘alternative chocolate’


products, many of which also make use of upcycled ingredients, which would otherwise have been considered as waste. A report from Innova Market Insights highlighted this trend, which relies heavily on the use of innovative, proprietary processes that allow upcycled ingredients


24 • KENNEDY’S CONFECTION • DECEMBER/JANUARY 2025/26


to mimic the sensory qualities of traditional cocoa. The report argued that the first wave of patents in cocoa-free chocolate provides a good indicator that this sector is moving on from being mostly niche experimentation. The patents focus on the development


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64