At ProSweets Cologne trade fair, Planet A Foods presented its new development Nocoa, the world’s first completely cocoa-free chocolate, according to the manufacturer. The product combines good taste with a carbon footprint more than 90 % lower than conventional chocolate. Nocoa is produced by fermenting oats and sunflower seeds. Dr Sara Marquart, founder and CTO of the company, explains: “Traditional fermentation of locally grown grains creates a sustainable chocolate alternative without cocoa made from 100 percent natural ingredients. Nocoa can be used in a wide variety of applications – from chocolate bars to ice cream to chocolate cookies.” Also available are sugar-free as well as vegan variants (with oat instead of milk powder). In addition to reducing Scope 3 emissions, the product’s benefits include short and robust supply chains as well as plug-and-play applicability in existing production environments. And all this at competitive costs.