Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate.
Under the agreement, Döhler and Nukoko will scale the production of Nukoko’s patent-pending chocolate alternative, made from fava beans.
The companies expect the partnership to enable the scale up of Nukoko's fermentation process to an industrial level by 2025. Nukoko’s process transforms fava beans into a sustainable chocolate alternative, addressing critical issues in the chocolate industry, including rising cocoa prices, environmental impact and socio-economic concerns surrounding cocoa production.
Nukoko’s cocoa-free chocolate is made possible through its patent-pending fermentation technology, which mimics traditional cocoa fermentation to create chocolate’s characteristic flavours from fava beans. Its chocolate alternative reduces carbon emissions by up to 90% compared to traditional cocoa-based products.
In addition to its environmental benefits, Nukoko’s fava bean-based chocolate contains 40% less sugar and higher levels of protein, fibre and antioxidants, than traditional chocolate, offering a healthier choice for consumers without compromising on taste.
With Döhler’s expertise in fermentation scale-up and ingredient systems, Nukoko expects to transition from pilot-scale production to full industrial-scale batches by 2025. This process will involve producing in 10,000-litre fermentation batches, significantly increasing output while maintaining high efficiency.
Döhler’s knowledge in regulatory processes and food safety will also be instrumental as Nukoko approaches its market launch.
Rodrigo Hortega de Velasco, representing Döhler Ventures, said: “Nukoko’s technology presents a groundbreaking solution for the food and beverage industry. We are proud to support the scale-up of its cocoa-free chocolate, which aligns with our mission to drive sustainable food innovations.”
Ross Newton, co-founder of Nukoko, added: “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.”
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