New research from Rabobank has shown consumers may soon see products on the supermarket shelf containing cocoa-free chocolate, as confectionery manufacturers look to manage increased volatility in the price and supply on cocoa beans.
Rabobank’s research division says food companies are pursuing a number of different technologies, which could see cocoa beans swapped out for more reliably-sourced alternatives with less volatility, including lab-grown, fermented, and upcycled ‘cocoa’.
The report says cocoa’s “future is under strain”, with the global sector navigating climate and disease challenges, supply disruption and price volatility, as well as facing increasing pressure from tightening deforestation regulations.
The news follows recent developments on cellular agriculture methods that can produce the coffee equivalent of 1000 trees in just three weeks, highlighting a potential shift to lab-grown ingredients in the wake of climate and weather changes in key farming regions.
