Global ingredients group Döhler has moved to acquire the fast-rising ‘alt choc’ tech business Nukoko, amid significant promise for the market’s global expansion, writes Neill Barston.

The deal – which was for an undisclosed amount, builds on an initial deal that the business had brokered that saw the ingredients firm provide specialist fermentation support for the emerging enterprise in 2024 – which it has now decided to purchase outright.

As the company observed, the agreement expands the German headquartered firm’s capabilities in the cocoa-free chocolate alternative solutions, combining a fava bean-based approach with an advanced biotechnology platform to help address cocoa supply volatility, cost pressure and the growing demand for sustainability-forward ingredient solutions.

Confectionery Production met with Nukoko’s co-founder Ross Newton, who believed that Dohler’s support had been significant in helping drive the business to the next level.

Complementing Döhler’s broad portfolio of plant-based ingredients and integrated solutions, Nukoko has developed a cocoa-free chocolate alternative based on fava beans. Its technology platform, developed by biotechnology specialists, cocoa experts and process engineers, combines advanced biotechnology with traditional cocoa processing and craft techniques to create chocolate alternative ingredients designed to deliver a strong sensory experience without relying on cocoa as the core raw material.

The fava bean is central to Nukoko’s approach. As a resilient crop that can be cultivated in Europe and benefits from a secure global supply, it offers a strong foundation for scalable, next-generation chocolate alternative solutions.

Customers will benefit from the combination of Nukoko’s technology and Döhler’s extensive flavour and ingredients expertise. From August 2026, sample availability is planned for a wide range of applications, including:

Chocolate alternatives and confectionery: Supporting cocoa-free concepts with strong taste and sensory performance.

Bakery and cereals: Enabling chocolate-style taste profiles and inclusions in baked goods and cereal-based breakfast and snacks.

Ice cream, coatings and fillings: Creating opportunities for indulgent applications where taste, texture and processing performance are critical.

Furthermore, the integration reflects Döhler’s entrepreneurial approach to innovation and value creation. By combining natural ingredients, advanced biotechnology and customer co-creation, Döhler enables manufacturers to move from early-stage ideas to market-ready concepts with greater speed and confidence.

“By bringing Nukoko into the Döhler Group, we are addressing one of the category’s biggest challenges: delivering great-tasting, scalable cocoa-free alternatives that help reduce exposure to volatile cocoa markets,” said Kerstin Bergander-Kleinert, Head of BU CNP at Döhler.

“Supported by Döhler’s global ingredient, R&D and application expertise, we can help customers create resilient, future-oriented product concepts without compromising sensory experience.”