As costs and demand for chocolate rises – but cocoa yields fall – companies are innovating with surprising alternatives
Rice is not the first ingredient most people associate with confectionery and desserts, but a UK company is using it to create cocoa-free chocolate.
It is part of an emerging trend in which chocolate makers are exploring alternative ingredients and new technologies to make their products more sustainable and reduce reliance on conventional cacao beans.
Rising costs have also had an impact with some brands turning to “chocolate flavouring” and altering their recipes, seeking cheaper ways to keep products on store shelves. McVitie’s Penguin and Club bars, along with KitKat White and McVitie’s White Digestives, can no longer be marketed as chocolate because they do not contain enough cocoa.
The climate crisis and deforestation have made cacao production increasingly unstable and environmentally costly. At the same time, global demand for chocolate continues to rise, putting further pressure on supply chains.
