Project
Call for Partners | Green Cocoa: Sustainable cocoa alternatives via tailored fermentation
With cocoa prices reaching historic highs, the search for viable cocoa alternatives is becoming increasingly urgent. Carob pods have emerged as a promising candidate due to their availability and nutritional profile, yet they lack the distinctive flavour of cocoa. This project aims to develop a fermented carob-based ingredient that offers a cost-effective, healthier, and more sustainable alternative to cocoa. By applying tailored fermentation strategies, we seek to closely replicate the characteristic cocoa flavour, making carob a more attractive and functional substitute in various food applications.
Within Green Cocoa, Wageningen Food & Biobased Research will explore the potential of combining fermentation and roasting of carob pod to develop flavour profiles resembling cocoa. To our knowledge, this approach has not been previously adopted. Thus, a better understanding of its impact on flavour is worthwhile exploring in depth as its potential implications on the market could significantly make a difference. Therefore, a proof of principle demonstrating the feasibility of flavour modulation through fermentation has already been established by WFBR on different type of substrates, including carob. Building on this foundation, we will collaboratively apply an AI-driven flavour platform to guide and optimise fermentation and roasting conditions. The aim is to achieve flavour characteristics closely aligned with typical cocoa notes.
The developed ingredients will be evaluated in application tests to assess their performance in relevant product matrices. In parallel, the project will include assessments of circularity and techno-economic feasibility to support sustainable and scalable development pathways.
Partners
For this project, we’re looking for industrial partners from the entire value chain to join the consortium, such as carob processors, ingredient producers, chocolate product manufacturers, etc. In short, those interested in exploring cocoa alternatives from carob as bulk or as flavours. Joining partners are expected to invest both in cash as well as in kind to successfully achieve to goals of this exiting project.