Ingredients group Döhler makes major investment into Nukoko alt-choc business
pic: Dohler
German-based ingredients group Döhler has made a major strategic investment in support of start-up business Nukoko, which is among pioneers working to develop the first cocoa-free ‘bean-to-bar’ chocolate, writes Neill Barston.
The deal, which his for an undisclosed sum, is designed to help the emerging enterprise scale up its fermentation process by 2025, with the company using fava beans as its core element for its new product range, with its patent-pending processes.
Billed as being a ‘sustainable chocolate alternative,’ the company has claimed that its development has been brought about in response to major ongoing issues facing the cocoa sector – namely significantly rising prices, environmental concerns surrounding poor harvests and adverse weather brought on by climate change, as well as child labour that remains prevalent in the sector.
According to Nukoko, its fermentation technology is said to mimic traditional cocoa fermentation to create chocolate’s characteristic flavours from fava beans. This breakthrough offers a sustainable alternative to conventional chocolate, and is claimed to reduced carbon emissions by up to 90% compared to traditional manufacturing cycles.
Rodrigo Hortega de Velasco, representing Döhler Ventures, stated: “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.”
As Nukoko and Döhler have noted, the global cocoa industry faces unprecedented challenges—cocoa prices surged by 89% in 2023 alone, with further increases seen in 2024 that resulted in commodities prices reaching $12,000 a tonne in April, driven by climate change and declining yields.
Furthermore, the businesses noted that cocoa production has long been associated with deforestation, child labour and high carbon emissions, ranking among the top five food sources contributing to CO2 emissions. Nukoko’s fava bean-based chocolate eliminates these issues by using a domestically grown, nitrogen-fixing crop that promotes soil health and reduces the need for fertilisers.
The Nukoko team is claiming a world first transforming fava beans into cocoa. Pic: Nukoko
In addition to its environmental benefits, Nukoko’s chocolate alternative boasts 40% less sugar and higher levels of protein, fiber, and antioxidants, offering a healthier choice for consumers without compromising on taste.
With the support of Döhler’s expertise in fermentation scale-up and ingredient systems, Nukoko will 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 deep knowledge in regulatory processes and food safety will also be instrumental as Nukoko approaches its market launch.
Ross Newton, co-founder of Nukoko, expressed enthusiasm for the partnership, stating: “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.”
