Cocoa-free chocolate alternative

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Cocoa-free chocolate alternatives, also called cocoa alternatives or cacao-free alternatives, are chocolate alternatives that look, taste, and perform like chocolate but do not contain cocoa as an ingredient. Due to problems associated with the cocoa supply chain such as shortages or deforestation , chocolate alternatives without cocoa are a growing sector in the global chocolate industry. [1] [2]

Contents

Sources

Cocoa-free chocolate alternatives come in many varieties, including milk, vegan, white and dark chocolate. The first innovator that introduced cocoa-free chocolate into the market was German company Planet A Foods, followed by UK-based Win-Win, Finnish-player Fazer and US-based company Voyage Foods. [3] [4] [5] [6] Many producers, if not most, replace cocoa with the ingredient carob. [7] [8] A few producers develop cocoa-free chocolate alternatives without carob, and use for example sunflower and oat seeds as a basis. [9] Cocoa-free chocolate alternatives are legally not allowed to be labeled as chocolate. To be labeled as chocolate, a minimum amount of cocoa mass must be used for development. The exact amount of cocoa mass required varies by country. [10]

Production process

The cocoa alternatives possess slightly different production processes, but are all based on the traditional chocolate production process. [11] Oats and sunflower seeds undergo a similar treatment to cocoa beans and are then grounded in several steps to get an aromatic concentrate. Afterwards, the concentrate is mixed with other ingredients like sugar and plant-based fats. [12]

History

In the past, cocoa-reduced products were developed after World War II due to a limited availability of cocoa and high prices. [13] In recent years, the demand for cocoa-alternatives has started to grow as cocoa prices soar due to shortages in cocoa cultivation. [14] [15]

Related Research Articles

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador and later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.

<span class="mw-page-title-main">Cocoa bean</span> Fatty seed of Theobroma cacao which is the basis of chocolate

The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids and cocoa butter can be extracted. Cocoa trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.

<i>Theobroma cacao</i> Species of tree grown for its cocoa beans

Theobroma cacao is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. Native to the tropics of the Americas, the largest producer of cocoa beans in 2018 was Ivory Coast, at 2.2 million tons. Its leaves are alternate, entire, unlobed, 10–50 cm (4–20 in) long and 5–10 cm (2–4 in) broad.

<span class="mw-page-title-main">Chocolate bar</span> Confection

A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.

<span class="mw-page-title-main">Chocoholic</span> Person who craves chocolate

A chocoholic is a person who craves or compulsively consumes chocolate. The word "chocoholic" was first used in 1968, according to Merriam-Webster. It is a portmanteau of "chocolate" and "alcoholic". The term is used loosely or humorously to describe a person who is inordinately fond of chocolate; however, there is medical evidence to support the existence of actual addiction to chocolate. Psychoactive constituents of chocolate that trigger a ‘feel-good’ reaction for the consumer include tryptophan and phenylethylamine, which may contribute to cravings and addiction-like responses, particularly in people with specific genetic alleles. The quantity of sugars used in chocolate confections also impacts the psychoactive effects of chocolate.

<span class="mw-page-title-main">Cocoa butter</span> Pale-yellow, edible fat extracted from the cocoa bean

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is vegan.

<span class="mw-page-title-main">Raw chocolate</span> Chocolate made from unroasted cocoa beans

Raw chocolate, or raw ground chocolate paste when ground, is chocolate produced from cocoa beans that does not contain any additives like sugars.

<span class="mw-page-title-main">Milk Duds</span> Brand of caramel and cocoa confectionery

Milk Duds are a brand of candies made with chocolate and caramel, created in 1928 by Hoffman and Company of Chicago and now produced and marketed by The Hershey Company, under license from owners of the brand, Highlander Partners, a Dallas-based global private equity firm.

<span class="mw-page-title-main">Chocolatier</span> Someone who makes confectionery from chocolate

A chocolatier is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers.

<span class="mw-page-title-main">Wilbur Chocolate Company</span>

Wilbur Chocolate is one of four brands manufactured by Cargill Cocoa & Chocolate North America. Most of the Wilbur brand products were produced in plants chocolate manufacturing company located in Lititz, Pennsylvania.

<span class="mw-page-title-main">Types of chocolate</span> Classification of different chocolate types

Chocolate is a food product made from roasted and ground cocoa pods mixed with fat and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

<span class="mw-page-title-main">History of chocolate</span>

The history of chocolate dates back over 5,000 years. The cacao tree is native to the tropics of the Americas. The cocoa bean was first domesticated at least 5,300 years ago in what is present-day southeast Ecuador by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. Originally prepared as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. In Mesoamerica, it was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.

<span class="mw-page-title-main">Swiss chocolate</span> Chocolate processed in Switzerland

Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients, such as sugar cane, originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.

Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer, with an average annual production of 2.3 million tonnes of cocoa & chocolate . It was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Callebaut. It is currently based in Zürich, Switzerland, and operates in over 30 countries worldwide. It was created in its present form by Klaus Johann Jacobs.

<span class="mw-page-title-main">Baker's Chocolate</span> Brand of baking chocolate

Baker's Chocolate is a brand name for the line of baking chocolates owned by Kraft Heinz. Products include a variety of bulk chocolates, including white and unsweetened, and sweetened coconut flakes. It is one of the largest national brands of chocolate in the United States. The company was originally named Walter Baker & Company.

The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Chocolaterie</span> Company that manufactures chocolates and sells them directly

A chocolaterie is a type of business which both manufactures chocolate confections and sells them, at the same location. It is usually a small family business, often operating at only one location. The word is of French origin, and shops named as such are common in France and Belgium. The term is also used to designate larger chocolate production companies, such as Chocolaterie Guylian, many of which started as smaller shops. This type of store operates in other countries, such as the US, Canada, the UK and Germany, sometimes using the French term. Stores which sell candies and chocolate but do not produce their own brand are called confectionery stores, or other names depending on the region. The related occupational term is chocolatier, though this term is also used sometimes to describe chocolateries, such as Godiva Chocolatier.

The chocolate industry in the Philippines developed after introducing the cocoa tree into Philippine agriculture. The growing of cacao or cocoa boasts a long history stretching from the colonial times. Originating from Mesoamerican forests, cacao was first introduced by the Spanish colonizers four centuries ago. Since then the Philippine cocoa industry has been the primary producer of cocoa beans in Southeast Asia. There are many areas of production of cacao in the Philippines, owing to soil and climate. The chocolate industry is currently on a small to medium scale.

<span class="mw-page-title-main">Ruby chocolate</span> Variety of chocolate

Ruby chocolate is a style or distinct variety of chocolate that is pink or purple in colour. Barry Callebaut, a Belgian–Swiss cocoa company, introduced it as a distinct product on 5 September 2017 after beginning development of their product in 2004. It has a pink color, and Barry Callebaut says it is a fourth natural type of chocolate. Some other industry experts have said that some cacao pods are naturally pink or purple in colour, and thus pink chocolate has been available before.

References

  1. ↑ Towfighi, John (2024-03-28). "As cocoa prices soar this Easter, chocolatiers consider alternatives | CNN Business". CNN. Retrieved 2024-04-12.
  2. ↑ Cocoa beans are in short supply: what this means for farmers, businesses and chocolate lovers. Retrieved 12th April 2024
  3. ↑ "WNWN Food Labs unveils a trio of look-alike cocoa-free bar ranges". Confectionery Production. Retrieved 2024-04-12.
  4. ↑ "Cargill To Step Up Production Of Cocoa Alternatives With Voyage Foods". ESM Magazine. 2024-04-10. Retrieved 2024-04-12.
  5. ↑ "Fazer to begin pilot sales of unique grain-based Fazer Taste the Future candy tablets with no cocoa". News Powered by Cision. 2023-05-16. Retrieved 2024-04-12.
  6. ↑ Frömmer, Ruth (2022-08-01). "Münchner erfinden erste kakaofreie Schokolade". www.abendzeitung-muenchen.de (in German). Retrieved 2024-04-12.
  7. ↑ "Italy's Foreverland Launches Pralines & Panettone Made With Cocoa-Free Chocolate". vegconomist.com. 2023-12-04. Retrieved 2024-04-12.
  8. ↑ "Cacao-free 'alt choc' mimics the real thing, with 80% fewer CO2 emissions". foodnavigator.com. 2022-05-11. Retrieved 2024-04-12.
  9. ↑ "ChoViva cocoa-free chocolate unveils latest oat muesli series". Confectionery Production. Retrieved 2024-04-12.
  10. ↑ "How Chocolate is Regulated Differently in Different Countries – the greater goods, inc". thegreatergoods.ca. Retrieved 2024-04-12.
  11. ↑ Christine Hall: Planet A Foods whips up more capital to take its cocoa-free chocolate global. In: TechCrunch. 1st February 2024, retrieved 12th April 2024.
  12. ↑ Using plant-based fermentation to recreate the flavour of chocolate. Retrieved 12th April 2024.
  13. ↑ "Strategy Study: How Ferrero Became One Of The World's Largest Chocolate Producers". www.cascade.app. Retrieved 2024-04-12.
  14. ↑ "Why Cocoa Prices Spiked and What It Means for Chocolate Lovers". Bloomberg.com. 2024-03-31. Retrieved 2024-04-12.
  15. ↑ "Cocoa prices soar to record high as El Niño batters West African growers". Financial Times. Retrieved 2024-04-12.
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