Barry Callebaut forges key partnership with Planet A for cocoa alternative products

A bold commercial partnership has been unveiled by Barry Callebaut, as it forges an agreement with Germany’s Planet A Foods, specialising in chocolate developed without cocoa, reports Neill Barston.

The Swiss headquartered business has notably sought out alternative product solutions in the wake of what it previously described as ‘unprecedented conditions’ in conventional cocoa markets that saw prices rise significantly over the past year.

Furthermore, with conditions in prime agricultural supply chains including Ivory Coast and neighbouring Ghana, which account for two thirds of supplies for the chocolate industry facing heightened issues with crop disease, and impact of climate change, Barry Callebaut has turned its attention to diversifying its portfolio.

As previously reported, the company turned its attention to partnering with Zurich university in a bid to develop future market solutions as one such route, but has now announced a deal with Planet A – which last year claimed honours at our World Confectionery Conference, gaining the accolade for emerging enterprise of the year.

Planet A won accolades at our World Confectionery Conference last year.

The business, which utilises sunflowers and oats as an alternative to chocolate, has grown considerably since the company began in 2021, founded by German-based brother and sister team of Dr. Maximilian Marquart and Dr. Sara Marquart. 

They have grown the business, previously known as Nocoa, that reportedly now includes more than 70 team members, having gained at €30 million scale-up development funding to commercially develop their product ranges, which has seen the company gain a major private label deal in its home nation.

Further expansion
The company’s commercial partnership with Barry Callebaut marks a further major chapter in its evolution, and according to the major global chocolate producer, the agreement came from a  “shared passion for innovation and consumer insight.”  

For its part, Barry Callebaut, which has its core manufacturing in Belgium, noted that it is navigating today’s cocoa-market volatility with a proactive and diversified approach, fuelled in part by its innovation strategy, which is powered by industry-leading R&D capabilities and underpinned by a passion for pioneering new taste experiences.

The company noted that Choviva had offered a groundbreaking solution from locally available crops that shortens supply chains, as well as crucially not making a compromise on taste or quality.

According to Barry Callebaut, these factors linked with its broader sustainability ambitions by shortening supply chains and contributing to a lower environmental footprint across the value chain.

For Planet A Foods, the partnership provides a strong foundation for responsible global growth, while empowering the company to drive innovation on its platform technology and establish itself as a future ingredient leader across existing and new markets.

Christian Hansen, Head of Global Strategy at Barry Callebaut believed the joint venture would prove instrumental for the company, which has endured a challenging period of trading during the past 18 months that impacted considerably on its share value amid a period of continued global market turbulence and financial headwinds.

He said: “Through this partnership with Planet A Foods, Barry Callebaut is embracing technology to open further avenues for growth while enhancing our resiliency to today’s cocoa-market volatility,” said “We are excited about the collaboration with Planet A Foods to shape the future of chocolate solutions together with our customers.”

Meanwhile, Dries Roekaerts, President Customer Experience at Barry Callebaut, also expressed optimism for the deal: “This partnership marks a key milestone in diversifying our portfolio and capturing the exciting opportunities in chocolate alternatives without cocoa.” 

Moreover, as Dr. Maximilian Marquart, CEO and Co-Founder at Planet A Foods, noted, he asserted that there was indeed a market for chocolate alternatives around the world that had shown sustained growth.

This has been evidenced by its own rapid rise alongside several other key companies in the segment that have proved a disruptors in the sector, challenging existing standards and driving product development.

Dr Marquart commented: “These non-cocoa innovations are not meant to replace traditional chocolate but to complement it, expanding our portfolio to meet growing customer and consumer demand. Together with Planet A Foods, we can scale the production of irresistible chocolate-like creations that broaden choice without compromising on taste, quality and our commitment to the planet.”
“Our goal has always been to scale ChoViva into a global ingredient platform – and this equal partnership helps us do just that By combining Barry Callebaut’s global footprint and capabilities with our innovation, we can scale responsibly and bring more products to markets worldwide, faster than ever.”

His sister Dr  Sara Marquart shared his belief that the agreement with Barry Callebaut would prove instrumental, noting that its ingredients are entirely natural and supplied without cocoa.

She added: “This innovative alternative offers consumers the indulgence they love while supporting more mindful and sustainable choices.”