WNWN Food Labs completes major CoLab Tech accelerator scheme with Mondelēz
PIC: Neill Barston
Ambitious ‘Alt-choc’ start-up business WNWN Food Labs has confirmed the completion of its CoLab Tech accelerator initiative with Mondelēz International, Inc., and will showcase its cocoa-free chocolate bars, truffles and coated biscuits at the company’s US headquarters, writes Neill Barston.
As previously reported by Confectionery Production, the company’s London HQ has proved a hive of innovation over the past 18 months, as it is one of a small number of companies delivering companies in this fast-emerging segment that has strong potential to make an impact alongside conventional supply chains.
CoLab Tech, led by Mondelēz International’s innovation and venture hub SnackFutures, is intended to address the company’s top challenges in sustainability, food technologies, and process technologies. The 12-week curriculum offers hands-on experiences, mentorship, and access to Mondelēz International’s global network of partners and experts.
WNWN, which claimed an award at last year’s World Confectionery Conference, is one of nine international start-ups chosen for this first-ever CoLab Tech by Mondelēz International—whose brands include Oreo, Cadbury Dairy Milk, and Toblerone—and the only company selected that creates an alternative to conventional chocolate.
“The chocolate industry is built on unfair labour practices and environmental destruction, and we cannot implement meaningful change without the participation of companies like Mondelēz, one of the world’s largest chocolate and snack companies,” said Ahrum Pak, WNWN CEO. “This is an opportunity to engage with key stakeholders and explore how we can address production and sustainability issues as collaborators rather than adversaries, so we respect Mondelēz for bringing us to the table.”
Cocoa suppliers and chocolate purveyors are increasingly being challenged on their environmental and human rights harm. In the EU, a ban on cocoa and chocolate linked to deforestation took effect in June, while in the U.S., a federal lawsuit is calling for a block on imports of cocoa harvested by child labour. Globally, Starbucks is under fire for repeated failure to address cocoa supply chain questions.
Furthermore, Cocoa crops are highly vulnerable to climate change, including rising temperatures and reduced rainfall, which has led experts to predict chocolate shortages and supply chain issues in the coming years even as cocoa prices are already up a staggering 66% in the UK and 46% in the U.S.
The company’s award-winning choc is dairy-free, palm oil-free, and caffeine-free, in addition to being free from child/slave labour, deforestation, and excessive carbon emissions. Producing one kilogram of WNWN cocoa-free chocolate emits an average of only 3.8 kg of CO2e, compared to more than 40 kg of CO2e for conventional chocolate. The firm’s dark and plant-based m•lk choc is now available in wholesale packs.
These are set to supply bakeries, restaurant/foodservice, confectionery groups, and CPG/FMCG companies worldwide. Both varieties are now available as easy-melt buttons in 1.5kg pouches, 10kg packs, and pallets. As the company explained its products works across all applications, from frozen to baked goods, behaving near-identically to conventional chocolate in its snap, melting properties, texture, viscosity and temper curves. A one-for-one replacement, it works seamlessly in standard manufacturing equipment in place of some or all mass-market, industrialised chocolate in partners’ current recipes.