Together, Döhler and Nukoko will scale up the production of Nukoko’s patent-pending chocolate alternative, made from fava beans, in response to the growing challenges facing the global cocoa supply chain. With this partnership, Nukoko aims to revolutionize the chocolate industry with a sustainable, low-emission alternative. Döhler, a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions, has announced a strategic partnership with Nukoko, the innovative company behind the world’s first cocoa-free ‘bean-to-bar’ chocolate. This partnership will enable both companies to scale Nukoko's innovative fermentation process to an industrial level by 2025. Nukoko’s unique process transforms fava beans into a sustainable chocolate alternative, addressing critical issues in the chocolate industry, including rising cocoa prices, environmental impact and socio-economic concerns surrounding cocoa production. The collaboration between Döhler and Nukoko marks a major milestone in the evolution of chocolate manufacturing. Nukoko’s cocoa-free chocolate is made possible through its patent-pending fermentation technology, which mimics traditional cocoa fermentation to create chocolate’s characteristic flavours from fava beans. This breakthrough offers a sustainable alternative to conventional chocolate, reducing carbon emissions by up to 90% compared to traditional cocoa-based products. Rodrigo Hortega de Velasco, representing Döhler Ventures, stated: “Nukoko’s technology presents a groundbreaking solution for the food and beverage industry. We are proud to support the scale-up of their cocoa-free chocolate, which aligns with our mission to drive sustainable food innovations.”