applied to the development and marketing of NuKoKo’s cocoa-free chocolate? We sold Mighty Fine expressly so we could start working on Nukoko, we saw the data on climate change , we knew these issues were coming and wanted to create a solution for companies like Mighty Fine up to Mondelez. And our expertise in this industry means we understand the needs of manufacturers and consumers, and we wanted to create a solution that worked both functionally but also emotionally to fulfil both. So we know having had our chocolate
production sites, that manufacturers need an ingredient that is cost effective, free of allergens, and works functionally like
chocolate does, as in same melting points, viscosity etc.
The trick is providing this function but also appealing to a consumer emotionally, we all love chocolate and it is an ingredient holds a special place in all our lives, so we think that by creating our Nukoko ingredients in a traditional ‘ bean to bar’ way , that places craft and passion at its heart can do this. So many ‘’Alt’’ ingredients that exist in the meat world are struggling because of the ‘unnatural’ way they are created and the ingredients that are in them. Nukoko is just made with Fava beans naturally.
Looking ahead, how do you envision the role of NuKoKo’s alt-chocolate in the global confectionery market, and what steps are you taking to ensure its acceptance and success among both consumers and industry professionals? I think we will see a range of use cases for Nukoko products. I think some companies will look to use a % of Nukoko to replace some of the cocoa in their products, whereas
some companies will look to replace it all. A lot of course depends on the cocoa supply and the effect it will have on cocoa prices, the data we look at shows the cocoa supply deficit only getting worse over the next decade, so prices could become unmanageable for some companies. So we can see how Nukoko can make sense
economically for the manufacturers but it needs to work for the consumer, they need to feel like this replacement is not a sub standard copy, but something that delivers on the same levels of taste and satisfaction chocolate did. So a lot of our work is showing that our product is a close match flavour wise, compound to compound for cocoa, and has the same texture and mouthfeel. As we all the know in the food industry ‘ taste is king’’ so as you do with launching a FMCG brand we will get out there, and try and get as many people to taste Nukoko as possible, to show how this fantastic new cocoa alternative is not just an alternative but more a progression of the cocoa market for the future.
In terms of back-of-pack nutritionals, our faba bean powder and chocolate are very
similar to cocoa products, with a little more protein and fibre. Tellingly, in our chocolate formulations, we have up to 40% less sugar.”
KennedysConfection.com Kennedy’s Confection June 2024 19
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
