Nocoa claims ‘chocolate revolution’ with its cocoa-free series gaining ProSweets showcase

Pioneering cocoa-free chocolate brand Nocoa is set to showcase its potential for the sector at this month’s ProSweets event in Cologne Germany, as among one of several global businesses blazing a trail in creating a brand new confectionery segment, reports Neill Barston.

The German business, which has previously been interviewed by Confectionery Production (see our exclusive video with its founders here) offers a key claim that its operations require 90% less carbon footprint than conventional manufacturing means.

Originally known as QOA, it will be exhibiting at ProSweets between April 23-25 at Koelnmesse, at Passage 4-5, booth D-38, with the company being founded by brother and sister team Doctors Sara and Max Marquart. Their ambitious venture recently rebranded as Planet A Foods (team pictured below), linked to its sustainability mission for the industry, with its founders believe it has potential to ‘revolutionise the industry.’

As we have previously covered, it is one of several firms around the world exploring the significant potential of chocolate developed without the traditional core ingredient of cocoa, which also includes British company, WNWN, which has also made notable strides with its own product development.

Speaking on Nocoa creation, which is made by fermenting oats and sunflower seeds, Dr. Sara Marquart, founder and CTO of the company said:  “Traditional fermentation of locally grown grains creates a sustainable chocolate alternative without cocoa, made from 100% natural ingredients. Nocoa can be used in a wide range of applications – from chocolate bars to ice cream and chocolate biscuits.”

According to its creators, the new range is claims to effectively be 10 times more sustainable than conventional chocolate, but still offers the familiar taste experience demanded by consumers around the world.

As the company added, sustainable production uses oats and sunflower seeds instead of cocoa beans. In a process very similar to brewing beer, the grain is crushed with yeast and then roasted. This is how Nocoa develops the typical chocolate flavours and even the mouthfeel and texture of chocolate. The yeast is then completely filtered out of the product. In all its flavours, with the new range requiring around 30% less sugar than conventional chocolate, thanks to the natural sweetness of oats.

The carbon footprint reductions possible in in its production significantly reducing Scope 3 emissions, as well as enable  short and robust supply chains without the need for hedging, as well as allowing “plug & play” compatibility into existing production environments, and can be supplied at competitive cost.

“We are very excited,” says founder and CEO Dr. Maximilian Marquart, “to showcase Nocoa at ProSweets and invite interested companies to taste our products made with Nocoa. Take the
opportunity to experience innovative NocoaⓇ at ProSweets and discover a more sustainable way to make delicious treats.”



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