As cocoa prices soar and supply dwindles, experts at the Cocoa Association Asia (CAA) International Cocoa Conference 2024 discussed the potential of lab-grown and cocoa-free technologies. While innovations like fava bean-based and lab-grown chocolates may alleviate some supply challenges, they are unlikely to replace the unique, authentic flavour of cocoa.
Lab-grown cocoa offers environmental benefits, such as being deforestation-free, and appeals to 25% of Asian consumers with positive perceptions of cell-based ingredients. Companies like Voyage Foods and NuKoKo are developing alternatives to replicate the chocolate experience without cocoa, aiming for indulgence similar to the original.
However, experts caution that these alternatives will cater to niche markets rather than the discerning chocolate consumer. With over 500 flavour molecules contributing to cocoa's complexity, replicating its unique taste remains a significant challenge. The solution may lie in reducing cocoa use rather than eliminating it altogether.
Additionally, reframing the perception of chocolate as an experience, particularly in Asia where consumption is still low compared to the West, could offer another path forward. As consumers increasingly seek indulgence and novelty, the industry may evolve to provide holistic experiences rather than just products.
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