Two years after forging a strategic alliance to address the sustainability challenges within the cocoa industry, global food giant Cargill and innovative pantry startup Voyage Foods are bringing their groundbreaking cocoa-free chocolate alternative, branded as NextCoa, to the North American market. This significant rollout, commencing in the United States, marks a pivotal step in redefining chocolate production and consumption, offering a plant-based solution that promises reduced environmental impact and caters to growing consumer demands for allergen-free and sustainable options.
The collaboration, initiated with the shared goal of decarbonizing the cocoa supply chain, has culminated in a product line designed to provide manufacturers with a versatile and ethically produced alternative to traditional chocolate. Cargill is leveraging its extensive distribution network, partnering with key North American ingredient suppliers including Batory Foods, Blendtek, and Gillco Ingredients, to ensure broad accessibility for its clientele. An expansion into the Canadian market is anticipated in the near future, signaling a comprehensive continental strategy.
NextCoa is being introduced in two distinct formulations: a "Mild" variant, crafted to emulate the creamy texture and taste of milk chocolate, and a "Dark Mild" variant, designed to bridge the gap between traditional dark and milk chocolate profiles. These innovative ingredients will be available in various formats to suit diverse manufacturing needs, including bake-style drops, tempering wafers, and non-tempering wafers. The versatility of NextCoa extends to a wide array of applications, from being incorporated into confectionery bars, baked goods, and ice cream, to serving as coatings for snacks and other sweet treats.
"The NextCoa line is about expanding choice, not replacing chocolate but redefining what’s possible," stated Kojo Amoo-Gottfried, Vice President and Managing Director of Cocoa and Chocolate at Cargill Food North America. "It unlocks a new way for manufacturers to create the flavors and indulgent experiences people love while building resilience into the food system." This statement underscores the dual objective of innovation and systemic improvement that underpins the partnership.
Addressing the Demand for Allergen-Free and Sustainable Chocolate
Voyage Foods, founded in 2021 by Adam Maxwell, has built its reputation on developing ethical pantry staples that prioritize inclusivity and sustainability. The company’s existing product portfolio includes widely available cocoa- and nut-free spreads, crafted from ingredients such as sunflower seeds, grape seeds, chickpeas, and buckwheat. Beyond these, Voyage Foods has also ventured into producing beanless coffee alternatives using roasted chickpeas and rice hulls, demonstrating a consistent commitment to reimagining conventional food products.
The core philosophy driving Voyage Foods is to minimize the environmental footprint of popular food items by utilizing more affordable, stable raw materials and upcycling agricultural byproducts. This approach not only addresses allergy concerns but also tackles broader sustainability issues. For its NextCoa product, Voyage Foods employs a unique manufacturing process that upcycles grape seeds sourced from the wine industry’s waste streams. These seeds are then combined with sunflower kernel flour, vegetable fats, sunflower lecithin, sugar, and natural flavors. Through a combination of fermentation and roasting techniques, this base is transformed into a compound that closely mimics the sensory attributes of chocolate.
A significant advantage of the NextCoa formulation is its allergen-free profile. The product is free from the nine major allergens, a crucial consideration for Cargill, which highlights research indicating that approximately one in ten Americans, or 33 million individuals, live with at least one food allergy. This focus on allergenicity aligns with a growing consumer trend towards products that cater to dietary restrictions and preferences, enhancing product accessibility and market reach.
Furthermore, the launch of NextCoa directly addresses the escalating consumer demand for sustainable chocolate. Recent polling by Cargill reveals that a substantial 76% of consumers express a desire to purchase more sustainable chocolate or cocoa-based products, yet often feel uncertain about how to identify or select them. Concurrently, broader market research indicates that 71% of global consumers find upcycled ingredients to be an appealing characteristic in food products. This confluence of consumer sentiment creates a fertile ground for innovations like NextCoa.
Adam Maxwell, CEO of Voyage Foods, articulated the company’s mission: "We built Voyage Foods to rethink how the world’s favorite foods are made. With Cargill, we can scale that vision, making our approach to chocolatey-like foods accessible to even more manufacturers." The partnership with Cargill represents a significant leap in achieving this ambitious goal, leveraging Cargill’s vast global supply chain to distribute NextCoa to a wide spectrum of business-to-business clients.
Cargill’s Strategic Investment in Cocoa-Free Chocolate for Enhanced Sustainability
For Cargill, the strategic imperative behind this venture is deeply rooted in its commitment to sustainability. The company’s recent performance data illustrates the scale of its environmental footprint; in 2023, its greenhouse gas (GHG) emissions reached an estimated 53.46 million tonnes, positioning it as a significant emitter within the meat and dairy sectors. While Cargill reported a 21% reduction in absolute operational emissions (Scopes 1 and 2) from a 2017 baseline in its 2025 impact report, the majority of its climate impact stems from Scope 3 emissions, which encompass its entire value chain. The company is actively working towards establishing metrics for measuring reductions in this category.
The decarbonization of its cocoa operations is a key component of Cargill’s broader sustainability strategy. Traditional chocolate production is notoriously resource-intensive and environmentally damaging. Studies indicate that chocolate can generate higher greenhouse gas emissions than most other foods, with the exception of beef. The production of a single bar of chocolate can require up to 1,700 liters of water. The cocoa industry is also frequently associated with widespread tropical deforestation, a practice that has drawn increased regulatory scrutiny, leading to anti-deforestation legislation in regions such as the European Union and the United Kingdom.
The environmental consequences of conventional cocoa farming are now manifesting in significant market disruptions. Cocoa commodity prices have surged to all-time highs in 2024, and cocoa stocks have reached decade-low levels. Scientific projections suggest that by 2050, as much as one-third of the world’s cocoa trees could be lost due to climate change and other environmental pressures.
In stark contrast, a life-cycle analysis comparing NextCoa to conventional chocolate reveals compelling environmental advantages. The cocoa-free alternative demonstrates a potential reduction in water footprint by 95%, a land-use impact decrease of 90%, and a carbon footprint reduction of 67%. These figures highlight the significant environmental benefits that can be achieved by adopting alternative ingredient solutions.
Cargill’s engagement in the cocoa-free space extends beyond its partnership with Voyage Foods. The company has also collaborated with Israeli startup Kokomodo on developing product applications utilizing cell-cultured cocoa. Furthermore, Cargill’s participation in Bühler Group’s "New Chocolate Challenge" as an industry expert underscores its proactive approach to exploring novel solutions in the chocolate sector.
The Broader Landscape of Cocoa Alternatives
Cargill’s investment in cocoa-free alternatives places it among a growing cohort of industry leaders recognizing the imperative for innovation in the confectionery market. Major players like Puratos and Mondelēz International are actively investing in startups focused on cell-based cocoa products. Companies such as Lindt, Dulciar, Walcom, Piasten, and others have also co-launched cocoa-free products in collaboration with emerging disruptors.
Voyage Foods stands out within this burgeoning ecosystem of cocoa-free chocolate specialists. It joins a competitive field that includes Planet A Foods, Compound Foods, Prefer, Win-Win, Foreverland, Nukoko, and Endless Food Co., all of whom are developing and marketing innovative alternatives to traditional chocolate. This collective effort signifies a significant shift in the food industry, driven by the dual pressures of environmental responsibility and evolving consumer preferences.
The introduction of NextCoa to North America is more than just a product launch; it represents a strategic move by a global food industry titan to embrace and scale a sustainable and inclusive alternative to a beloved global commodity. By partnering with Voyage Foods, Cargill is not only diversifying its product portfolio but also actively contributing to a more resilient and environmentally conscious food system, setting a precedent for the future of confectionery. The success of NextCoa could pave the way for a significant transformation in how chocolate is produced, consumed, and perceived worldwide, offering a tantalizing glimpse into a more sustainable sweet future.
