The Future of Chocolate: Beyond Cocoa?
2024-12-24
Soaring cocoa prices, coupled with environmental concerns and labor issues, are creating a crisis in the Swiss chocolate industry. New EU regulations banning deforestation-linked products add further pressure. Startups are responding by developing cocoa-free alternatives, using ingredients like fava beans, oats, sunflower seeds, and carob. Innovative approaches include utilizing more of the cocoa fruit and even converting greenhouse gases into cocoa butter substitutes. While these technologies are nascent, the future of chocolate promises deliciousness, albeit with potentially altered sourcing.