OAKLAND, CA — Consumers increasingly demand transparency around the environmental impact of food production. That interest extends beyond packaging and food waste, often delving into the specific ingredients used to create their favorite foods. Sustainably produced ingredients such as cocoa-free chocolate could help bakers and other food manufacturers address this concern.
“Consumers are really looking for options that allow them to vote with their dollars on things that are contributing positively to the environment,” said Kelsey Tenney, founding team member and VP of R&D of Voyage Foods, a food technology company that manufacturers a clean label, plant-based cocoa-free chocolate.
The core ingredient — upcycled grape seeds — is sourced from a true waste product of the wine and juice industries.
“Grape seed, which is plentiful globally, is unable to be utilized in animal feed because it has such a strong flavor and color that it affects the meat or milk of whatever animal it is being fed to, so it usually just goes to compost,” Tenney explained.
Voyage Foods incorporates other steps to ensure its cocoa-free chocolate is sustainably produced. It recently conducted a life cycle assessment (LCA) that determined that when compared with traditional chocolate manufacturing methods, the cocoa-free chocolate requires 99% less blue water, equaling 67 times less blue water consumption; generates up to 84% less greenhouse gas emissions; and produces up to 88% fewer emissions from land use change, a major cause of deforestation in cocoa-bean chocolate production regions. Sphera, an independent ESG consulting firm, validated the LCA findings and methodology.
However, using sustainable manufacturing methods isn’t enough to turn consumers’ heads — the product also must taste good. That’s been a challenge for ingredient suppliers and bakers alike when it comes to formulating foods with a positive environmental impact.
“Consumers are really looking for options that allow them to vote with their dollars on things that are contributing positively to the environment.”
Kelsey Tenney |
founding team member, VP of R&D |
Voyage Foods
“When you think about a replacement product, you think of finding a replication of the flavor and texture components,” said Tenney of the R&D process for the cocoa-free chocolate. “We also wanted it to perform on a one-to-one basis functionally as well. To replace their traditional chocolate with cocoa-free chocolate, bakers don’t really need to alter their approach to how they normally produce their products.”
The cocoa-free chocolate is available in dairy-free “milk” and semi-sweet chocolate and is manufactured in different forms, including baking inclusions, enrobing chocolate and one that tempers similar to traditional chocolate.
“We are focused on addressing the environmentally harmful aspects of the chocolate industry and creating more sustainable, scalable, delicious counterparts,” said Adam Maxwell, founder and CEO of Voyage Foods. “Whether you’re looking at water use, land use, greenhouse gas emissions or deforestation, it’s clear that the production of traditional chocolate is problematic — and our cocoa-free chocolate is a much-needed solution. We’re proposing that food companies can make more sustainable and ethically sourced products at a cost that on the industrial side is significantly less than current alternatives.”
In addition to its cocoa-free chocolate, Voyage Foods also offers nut-free spreads, available at Walmart stores nationwide, as well as a bean-free coffee.
