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The chocolate of the future will have less cocoa or none at all

The high price of cocoa beans along with laws against deforestation have sparked a hunt for new chocolate ingredients.

Keystone The high price of cocoa beans along with consumer concerns and government regulations surrounding deforestation and child labour have sparked a hunt for new chocolate ingredients. The market needs alternatives that are derived from different areas that are not affected by climate change, thus giving a cheaper and more sustainable long-term option,” Ross Newton, founder and co-CEO of Nukoko, told SWI swissinfo.ch by email. The gas fermentation technology, commercialised by spinoff company Circe Bioscience, has raised more than $8 million from investors to develop the world’s first chocolate made with fermentation-derived cocoa butter.

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